Kitchen notes · a little help before you start

Crockpot Vegetable Beef Soup Recipe

Name: Crockpot Vegetable Beef Soup Recipe
Prep time: 20 min
Cook time: 600 min
Total time: 620 min
Yield: 6
Ingredients: 2 ½ lbs beef chuck roast (Source: 2 ½ lbs. beef chuck roast); 1 tablespoon pepper (Source: 1 tablespoon pepper); 1 teaspoon salt (more to taste) (Source: 1 teaspoon salt (more to taste)); 1 tablespoon avocado oil (more, as needed) (Source: 1 tablespoon avocado oil (more, as needed)); 7 cups beef stock (homemade is always best. see notes.) (Source: 7 cups beef stock (homemade is always best. see notes.)); 1 cup chopped green beans (Source: 1 cup EACH: chopped green beans, celery, mushrooms, zucchini, swiss chard stems, and carrots); 1 cup celery (Source: 1 cup EACH: chopped green beans, celery, mushrooms, zucchini, swiss chard stems, and carrots); 1 cup mushrooms (Source: 1 cup EACH: chopped green beans, celery, mushrooms, zucchini, swiss chard stems, and carrots); 1 cup zucchini (Source: 1 cup EACH: chopped green beans, celery, mushrooms, zucchini, swiss chard stems, and carrots); 1 cup swiss chard stems (Source: 1 cup EACH: chopped green beans, celery, mushrooms, zucchini, swiss chard stems, and carrots); 1 cup and carrots (Source: 1 cup EACH: chopped green beans, celery, mushrooms, zucchini, swiss chard stems, and carrots); 4 cloves garlic (minced) (Source: 4 cloves garlic (minced)); 1 cup chopped Swiss chard leaves (chopped) (Source: 1 cup chopped Swiss chard leaves (chopped))

Crockpot Vegetable Beef Soup Recipe is made with beef chuck roast, beef stock, and green beans.

Prep: 20 min
Cook: 600 min
Total: 620 min
Original yield: Serves 6
Ingredients: 13 listed

Make it part of your week

Estimating…

Slow cookerMain courseBeefPrep: 16–30 minutesTotal: over 60 minutes

Recipe categories & planning details

Meal type: Main course
Primary protein: Beef
Cooking method: Slow cooker
Preparation & total time: Prep: 16–30 minutes · Total: over 60 minutes

A few quick notes

1. Keep the specified layer

Arrange the food as directed and check that the pan or basket has enough space.

2. Cook in batches as directed

Keep the batch-cooking step when planning the pan space and cooking sequence.

3. Prepare the first additions

Set out the ingredients needed for the first cooking step.

Get to know the ingredients

beef chuck roast

In the method: Cut the beef into bite-sized pieces then season with the pepper and salt.

salt (more to taste)

In the method: Cut the beef into bite-sized pieces then season with the pepper and salt.

avocado oil (more, as needed)

In the method: Heat the avocado oil in a large pot over high heat.

The last little job

Finish as directed

Just before serving, add the swiss chard leaves to the pot and let them wilt.

A little more help as you go

Match the cuts in the method

Use the chopping, slicing or cutting preparation specified.

Choose the cooking schedule

Check the slow-cooker setting and timing before deciding when to start.

A few questions you might have

What should I prepare first?

Set out the pot and slow cooker. Start with this step: Cut the beef into bite-sized pieces then season with the pepper and salt.

Which preparation step should I plan for?

Arrange the food as directed and check that the pan or basket has enough space.

What check should I look for as it cooks?

Repeat until all the beef is well browned. (see notes)

Is there another preparation step to plan for?

Use the chopping, slicing or cutting preparation specified.

Additional recipe notes

If you’re short on time , you can skip browning the beef and add it straight into your crockpot. The flavor won’t be as rich, but it will still taste delicious. Tip: If you want to avoid any last-minute prep, cut the veggies while you sear the beef and store them in a covered container in your fridge. Half an hour before dinner, take them out of your fridge and put them in your crockpot.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: theendlessmeal.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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