Slow Cooker Hearty Italian Beef Soup has tender beef, white beans, and vegetable in a tomato-based soup.
This is one of my favorite soups for when I need to make a meal for a family. This soup is different than most soups but still has flavors everyone loves.
Working the holidays at the post office is very hectic, we are all working really long hours, tons of letters, packages, and this year, 4 days of snow! At our post office we have what we call “12 days of Christmas Food”.
Everyone signs up on the calendar to bring in food for the 12 days preceding Christmas. I think this food is the only thing keeping me going some days! Anyway, a co-worker brought in her version of this soup, and it was a hit (hers had meatballs). I created my version with stew meat, because I don’t have time for meatballs.
How to make Hearty Italian Beef Soup:
Start by browning stew meat in a large skillet on the stove top. Add that browned meat to the slow cooker. Add these ingredients next:
- White onion
- Carrots
- Celery
- Italian seasoned diced tomatoes (two 14.5 oz. cans)
- Great northern beans
- Beef broth
- Tomato paste
- Salt
- Pepper
- Onion powder
- Dried oregano
- Stir and place the lid on the slow cooker.
- Cook on low for 9 hours without opening the lid during the cooking time.
What to serve with this soup?
- Parmesan cheese
- French bread and butter
This Slow Cooker Hearty Italian Beef Soup has a slight creamy texture and is so good topped with parmesan cheese and french bread for dipping.
Plan your next meal with one of these soups:
- Slow Cooker Taco 15 Bean Soup
- Slow Cooker Turkey and Brown Rice Soup
- Slow Cooker Black Bean Soup
- Slow Cooker Chicken Noodle
- Slow Cooker Ham and Beans
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Slow Cooker Hearty Italian Beef Soup
Equipment Needed:
- Slow Cooker- 6 quart or larger
Ingredients:
- 2 lbs. beef stew meat cubed
- 2 Tbsp. cooking oil
- ½ cup White Onion diced
- 1 cup Carrots diced
- 1 cup Celery diced
- 29 oz. Italian seasoned diced tomatoes (two 14.5 oz. cans)
- 15 oz. great northern beans, drained
- 30 oz. beef broth (two 15 oz. cans)
- 8 oz. can tomato paste
- ½ tsp. salt
- ¼ tsp. pepper
- ¼ tsp. onion powder
- 1½ tsp. dried oregano
for serving
- french bread
- parmesan cheese
Instructions:
- Set a skillet over medium high heat. Add enough cooking oil to coat the bottom of the pan. Brown the stew meat on all sides
- Add meat to slow cooker.
- Add the carrots, onion, celery, diced tomatoes, beans, beef broth, tomato paste, salt, pepper, onion powder and oregano, stir.
- Cover and cook on LOW for 9 hours without opening the lid during the cooking time.
- Serve topped with parmesan cheese and with french bread for dipping.
At the top it says 8 hours on low but in the instructions it says 9 hours. Probably doesn’t matter, but should be consistent.
Thank you, I fixed that.
This sounds so yum! I really enjoy your recipes and can’t wait to add this one to my stack of soup options. There’s no such thing as too many soups!!
By the way can wine be added with the recipe?
Yes! I think a little would be great, about a half cup to a cup. I love red wine with beef.
How would I alter recipe for 15 people?
Hi Robert, I would make 1.5 of this recipe. That should be plenty.
Thanks, I will try that.
Could I half the recipe for a 4qt slow cooker?
I don’t see why not!
how many hours on high setting?
I would do 5 hours on high.
It looks good but the ads covered the last part of this recipe…..
What device are you on Mardell, I will look into that ASAP.
I just read Alicia’s question about not browning the meat (a question I was going to ask). In your reply, you mention splitting it into 2 freezer bags. I like that idea since it is just my husband and I. My question is “do I split the soup BEFORE or AFTER I cook it???? If I understand your comment above, I assume I would COOK the soup in 2 different batches??
Before cooking. Then you’ll have 2 meals to cook.
One of the best beef vegetable soup I have ever tasted. Perfect, thanks for sharing
I would love to make this during the week so dinner is ready when we get home. Since prepping meat in the morning is something I definitely don’t have time for, do you think I could skip browning it? I know I might lose some of the flavor, but do you think it would be just as good? It looks delicious!
Yes Alicia, I actually have made this for a freezer meal, skipped browning. And this recipe can be split into 2 freezer bags for 2 different meals, thaw completely before putting into the slow cooker. Still tastes great!
When you have time prepare several portions of the meat and freeze in separate bags. When needed, thaw a bag in the fridge one or two days ahead. In the morning proceed as you would.
Definitely going to try this one! For some reason, my family thinks soup needs meat all the time so this will be one for all of us…meat and veggies. This just might be on the menu this weekend! Thanks Sarah!
Good Lisa! This soup is soooo good! And thank you for sharing it on your Blog Facebook Page!
Sarah, the soup was amazing! I blogged it on Blogghetti and linked back to you as well.
Awesome Lisa! Love it!