Chunky Beef Soup in the Crockpot


  • 1 lb chopped stewing beef
  • 1 tablespoon olive oil
  • ½ chopped yellow onion
  • 1 finely chopped carrot
  • 14 oz can vegetable broth
  • 7 oz can cannellini beans, rinsed
  • 14 oz can kidney beans, rinsed
  • 1½ cups water
  • 2 minced garlic cloves
  • 14 oz diced tomatoes with juice
  • 2 chopped fresh tomatoes
  • 3 cups beef stock
  • 2 tablespoons white wine vinegar
  • 1½ teaspoons dried thyme
  • 1 tablespoon dried parsley
  • salt and black pepper, to taste
  • 2 cups chopped, thinly sliced cabbage
  • pinch of red pepper flakes (optional)
  • fresh herb sprigs such as thyme or rosemary, to serve (optional)
  • sour cream and/or parmesan, to serve (optional)

Cooking Instructions:

  1. Heat the oil in a skillet and sauté the beef until browned.
  2. Drain off the fat.
  3. Add the beef to a 4-quart crockpot (or similar size).
  4. Add the onion, carrot, garlic, canned and fresh tomatoes, stock, broth, water, herbs, vinegar, and beans.
  5. Cook for 4 hours on high or 8 hours on low, or until the beef is almost tender.
  6. Taste the soup and season with salt and black pepper if necessary.
  7. Add the cabbage and cook for 1 hour on high or until tender.
  8. Taste and add more vinegar if necessary.
  9. Serve the soup hot, garnished with fresh herb sprigs if liked.

Comments are closed.