Crockpot Beef Vegetable Soup
This Crockpot Beef Vegetable Soup delivers 19g protein and 292 calories per serving — a vegetable-forward option for cutting phases. Batch-preps 6 servings on the stovetop with minimal active time, giving you high-volume meals for low calories. Ideal for supplementing protein from other sources while maintaining satiety during a deficit.
Ingredients
- •Olive oil(15g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •80/20 Ground Beef(454g)
- •2 teaspoons kosher salt (divided)
- •¼ teaspoon ground black pepper
- •Low Sodium Beef Broth(960g)
Any carton beef broth labeled "low sodium." Bone broth substitutes fine.
- •Yellow Onion
- •Garlic(10g)
- •Carrots
- •Potato, Yukon Gold
- •Parsnip
- •Celery
- •Canned Diced Tomatoes(411g)
- •Tomato Sauce(227g)
- •Tomato Paste(45g)
- •Worcestershire Sauce(15g)
Lea & Perrins is the standard. A little goes a long way.
- •Oregano, Dried(5g)
- •Paprika, Smoked(3g)
- •Sugar, Granulated White(3g)
- •Peas, Sweet, Frozen(240g)
- •Parsley, Fresh
Instructions
- 1In 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.
- 2To 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.
- 3To the slow cooker, add the carrots, potatoes, parsnips, and celery.
- 4Add the diced tomatoes in their juices, tomato sauce, tomato paste, Worcestershire, oregano, paprika, sugar, 2 1/2 cups beef broth, and remaining 1 teaspoon salt.
- 5Cover 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.
Nutrition — Per Serving
292
calories
19g
protein
18g
fat
- Carbohydrates
- 14g
- Saturated fat
- 6.2g
- Sodium
- 597 mg
- Dietary fiber
- 4.5g
6 servings per batch · ~398g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
Set up your profile to enable swaps →Common questions
How much protein does Crockpot Beef Vegetable Soup have per serving?
Each serving provides 19g of protein and 292 calories with 18g fat and 14g carbs per bowl. This low-calorie, lower-carb profile makes it a lean soup option for macro tracking.
How long does Crockpot Beef Vegetable Soup take to prep?
This recipe has quick prep time and produces 6 servings in a single batch, allowing you to cook once and portion throughout the week without repeated stovetop work.
Is Crockpot Beef Vegetable Soup good for fat loss?
At only 292 calories per serving with minimal carbs (14g) and moderate protein (19g), this soup is well-suited for fat loss phases where you need high-volume, low-calorie meals to stay full. It's an efficient way to add protein and vegetables without exceeding your calorie budget.
