healthy beef soup

A thick and hearty Crockpot Vegetable Beef Soup packed with healthy vegetables and lean beef, cooked in a rich, savory broth. Comforting and so satisfying!

Crockpot Beef Vegetable Soup

extra virgin olive oil

chuck

salt

black pepper

beef broth (divided)

onion

garlic (minced (about 2 teaspoons))

carrots

Yukon gold potatoes

parsnips (peeled and diced)

celery

tomatoes

tomato sauce (8 ounces)

tomato paste

Worcestershire sauce

oregano

½ teaspoon smoked paprika

sugar

peas (fresh or frozen (no need to thaw))

parsley (optional for serving)

In a large skillet, heat the oil over medium high. Add the beef and sprinkle with 1 teaspoon salt and pepper. Brown the beef on all sides, disturbing it as little as possible on each side so that it develops nice coloring. Once the beef is lightly browned (it won’t be all the way cooked through), remove it to a 6-quart slow cooker.

To the pan, add the onion. Cook and stir until the onion is beginning to soften, about 3 minutes. Stir in the garlic and let cook 30 seconds. Splash in about 1/2 cup the beef broth and scrape up any browned bits that have stuck to the bottom (this is flavor!). Let the broth reduce for 2 minutes, then transfer the entire mixture to the slow cooker.

To the slow cooker, add the carrots, potatoes, parsnips, celery, diced tomatoes in their juices, tomato sauce, tomato paste, Worcestershire, oregano, paprika, sugar, 2 1/2 cups beef broth, and remaining 1 teaspoon salt.

Cover and cook on low for 8 hours, until the beef and vegetables are tender. Stir in the peas, just until warmed through. If the soup is thicker than you would like, add the remaining 1 cup beef broth until you reach your desired consistency. Serve hot, sprinkled with fresh parsley.

https://content.jwplatform.com/videos/1pEEBGs0.mp4

Crockpot Vegetable Beef Soup

Beef and barley soup is thick, hearty, and full of umami and rich beef flavor. The perfect soup to cozy up with on a colder day, it tastes even better on day 2!

Healthier Beef &amp; Barley Soup

butter (salted

beef

salt & pepper

worcestershire sauce

onion (diced)

garlic (minced)

bay leaf

pepper

thyme leaves

beef stock

pearl barley (see note 1)

Sauté

Sauté beef- Melt butter over medium heat in a large (4 quart or larger; this makes a big batch and a small pot is not recommended) pot. Add beef cubes, and season with salt and pepper. Sauté for 5 minutes, or until browned all over.

Worcestershire

Add worcestershire- Drizzle worcestershire sauce all over the beef; toss to coat and simmer for one minute.

Vegetables

Add vegetables- Next, add the onion, garlic, carrots and celery to the pot. Cook, stirring occasionally, for 7-10 minutes, until softened.

Other Ingredients

Add other ingredients- Add the bay leaf, salt, pepper, thyme leaves, beef stock and barley to the pot. Cover, bring to a boil, reduce the heat, and simmer for one hour, or until barley is cooked through.

Finish

Finishing touches- Remove the bay leaf, and taste. Adjust salt as needed. Serve with a crusty loaf of bread, and enjoy!

https://content.jwplatform.com/videos/WLBAgdkP.mp4

Cozy up with a bowl of healthier beef barley soup. Packed full of flavor and so hearty! Under 200 calories per bowl.

Healthier Beef & Barley Soup

Top 2 healthy beef soup recipes from across the web

The most viewed healthy beef soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Crockpot Beef Vegetable Soup

Healthier Beef & Barley Soup

Top 2 healthy beef soup recipes from across the web

The most viewed healthy beef soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crockpot Beef Vegetable Soup

Healthier Beef &amp; Barley Soup

The most viewed healthy beef soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Healthier Beef & Barley Soup