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Slow Cooker Version
To make this soup in a slow cooker:
- Brown beef on the stovetop
- Transfer everything to slow cooker
- Cook on low for 7–8 hours or high for 4–5 hours
Perfect for busy days.
Instant Pot Version
Use the sauté function to brown beef and aromatics, then pressure cook for about 35 minutes, adding vegetables halfway if desired.
What to Serve With Vegetable Beef Soup
This soup pairs beautifully with:
- Crusty bread
- Dinner rolls
- Cornbread
- Side salad
Simple sides let the soup shine.
Storage and Freezing Tips
Refrigeration
- Store in airtight container
- Keeps for up to 4 days
Freezing
- Freeze in portion-sized containers
- Lasts up to 3 months
Soup often tastes even better the next day.
Reheating Tips
- Reheat gently on the stovetop
- Add a splash of broth if thickened
- Stir occasionally for even heating
Common Mistakes to Avoid
- Skipping the browning step
- Overcooking vegetables
- Using too much salt early
- Boiling instead of simmering
Avoiding these ensures perfect results.
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