Slow Cooker Veggie Beef Soup with Okra: A Hearty and Healthy Comfort Meal
There’s nothing quite like a warm, comforting bowl of soup, especially on a chilly day. And when that soup is packed with healthy vegetables, tender beef, and the unique flavor of okra, it’s even better! This slow cooker veggie beef soup with okra is a delicious and easy way to enjoy a hearty and nutritious meal. The slow cooker does all the work, simmering the ingredients to perfection and creating a symphony of flavors that will tantalize your taste buds.
This recipe is perfect for busy weeknights, meal prepping, or any time you want a flavorful and satisfying soup without a lot of effort. It’s also a great way to use up leftover vegetables you have in your fridge. Plus, the addition of okra adds a lovely texture and a boost of nutrients to this already healthy soup.
## Why You’ll Love This Recipe
* **Easy to Make:** Simply toss the ingredients into your slow cooker and let it do its magic.
* **Healthy and Nutritious:** Packed with lean beef, a variety of vegetables, and the goodness of okra.
* **Flavorful:** The slow cooking process allows the flavors to meld together, creating a rich and complex soup.
* **Versatile:** Easily customizable with your favorite vegetables or spices.
* **Perfect for Meal Prep:** Makes a large batch that can be enjoyed throughout the week.
* **Budget-Friendly:** A great way to use affordable cuts of beef and seasonal vegetables.
## Ingredients You’ll Need
Before we dive into the recipe, let’s gather all the ingredients you’ll need. This list is a starting point, feel free to adjust it based on your preferences and what you have on hand.
* **Beef:** 1.5-2 pounds of beef chuck, cut into 1-inch cubes. Beef chuck is ideal because it becomes incredibly tender during the long cooking process. Other cuts like stew meat or round roast can also be used.
* **Okra:** 1 pound of fresh or frozen okra, sliced. Fresh okra is best when in season, but frozen okra works just as well and is a convenient option year-round. If using frozen okra, there’s no need to thaw it before adding it to the slow cooker.
* **Onion:** 1 large yellow onion, chopped. Yellow onions provide a good base flavor for the soup.
* **Carrots:** 2-3 medium carrots, peeled and chopped. Carrots add sweetness and color to the soup.
* **Celery:** 2-3 stalks of celery, chopped. Celery contributes a savory and slightly peppery flavor.
* **Garlic:** 4-5 cloves of garlic, minced. Garlic adds a pungent and aromatic flavor.
* **Diced Tomatoes:** 1 (28-ounce) can of diced tomatoes, undrained. Diced tomatoes provide a rich tomato base for the soup.
* **Beef Broth:** 6-8 cups of beef broth. Use low-sodium broth to control the saltiness of the soup. You can also use homemade beef broth for an even richer flavor.
* **Tomato Paste:** 2 tablespoons of tomato paste. Tomato paste adds depth of flavor and helps to thicken the soup.
* **Worcestershire Sauce:** 1 tablespoon of Worcestershire sauce. Worcestershire sauce adds a savory and umami flavor.
* **Bay Leaf:** 1 bay leaf. Bay leaf adds a subtle herbal flavor that complements the other ingredients.
* **Dried Thyme:** 1 teaspoon of dried thyme. Thyme adds a warm and earthy flavor.
* **Dried Oregano:** 1 teaspoon of dried oregano. Oregano adds a slightly peppery and aromatic flavor.
* **Salt and Pepper:** To taste. Season the soup generously with salt and pepper to enhance the flavors.
* **Optional Vegetables:** Feel free to add other vegetables such as potatoes, corn, green beans, zucchini, or bell peppers.
* **Optional Garnishes:** Fresh parsley, chopped green onions, a dollop of sour cream or Greek yogurt.
## Equipment You’ll Need
* **Slow Cooker:** A 6-quart or larger slow cooker is recommended.
* **Cutting Board:** For chopping vegetables.
* **Knife:** For chopping vegetables and beef.
* **Measuring Spoons and Cups:** For measuring ingredients.
* **Large Spoon or Ladle:** For stirring and serving.
## Step-by-Step Instructions
Now, let’s get to the fun part: making the soup! Follow these simple steps for a delicious and satisfying slow cooker veggie beef soup with okra.
**Step 1: Prepare the Beef**
* Pat the beef chuck cubes dry with paper towels. This will help them brown better.
* Season the beef generously with salt and pepper.
* In a large skillet, heat a tablespoon of olive oil over medium-high heat.
* Brown the beef in batches, searing on all sides. This step is important because it adds flavor and depth to the soup. Don’t overcrowd the skillet, or the beef will steam instead of brown. Work in batches, adding more oil if needed.
* Transfer the browned beef to the slow cooker.
**Step 2: Add the Vegetables**
* Add the chopped onion, carrots, celery, and minced garlic to the slow cooker.
* Add the sliced okra to the slow cooker.
**Step 3: Add the Remaining Ingredients**
* Pour in the diced tomatoes (undrained) and beef broth.
* Stir in the tomato paste, Worcestershire sauce, dried thyme, dried oregano, and bay leaf.
* Season with salt and pepper to taste.
**Step 4: Cook the Soup**
* Stir all the ingredients together to combine.
* Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The beef should be very tender and easily shredded with a fork.
**Step 5: Shred the Beef (Optional)**
* If desired, shred the beef with two forks before serving. This will create a more tender and flavorful soup.
**Step 6: Adjust Seasoning and Serve**
* Remove the bay leaf before serving.
* Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or herbs to your liking.
* Serve hot, garnished with fresh parsley, chopped green onions, or a dollop of sour cream or Greek yogurt, if desired.
## Tips and Variations
Here are some tips and variations to help you customize this recipe to your liking:
* **Add More Vegetables:** Feel free to add other vegetables such as potatoes, corn, green beans, zucchini, or bell peppers. Add them during the last 2-3 hours of cooking time so they don’t become mushy.
* **Spice it Up:** Add a pinch of red pepper flakes or a chopped jalapeño pepper for a little heat.
* **Use Different Herbs:** Experiment with different herbs such as rosemary, basil, or marjoram.
* **Add Beans:** Add a can of drained and rinsed kidney beans, pinto beans, or cannellini beans for extra protein and fiber.
* **Make it Vegetarian:** Omit the beef and use vegetable broth instead of beef broth. Add a can of lentils or chickpeas for added protein.
* **Thicken the Soup:** If you prefer a thicker soup, mix a tablespoon of cornstarch with two tablespoons of cold water to form a slurry. Stir the slurry into the soup during the last 30 minutes of cooking time.
* **Add a Splash of Vinegar:** A splash of red wine vinegar or apple cider vinegar can brighten the flavors of the soup.
* **Use an Instant Pot:** If you don’t have a slow cooker, you can make this soup in an Instant Pot. Brown the beef using the sauté function, then add the remaining ingredients. Cook on high pressure for 30-40 minutes, followed by a natural pressure release.
* **Make it Ahead:** This soup is even better the next day! The flavors meld together even more as it sits.
## Serving Suggestions
This slow cooker veggie beef soup with okra is a complete meal on its own, but you can also serve it with:
* **Crusty Bread:** For dipping into the soup.
* **Grilled Cheese Sandwich:** A classic pairing.
* **Side Salad:** For a lighter meal.
* **Cornbread:** A Southern favorite.
## Nutritional Information (Approximate)
* Calories: 350-400 per serving (depending on ingredients and portion size)
* Protein: 30-35 grams
* Fat: 15-20 grams
* Carbohydrates: 20-25 grams
* Fiber: 5-7 grams
## Storing and Reheating
* **Storing:** Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
* **Freezing:** Freeze the soup in individual portions for easy reheating. It can be stored in the freezer for up to 2-3 months.
* **Reheating:** Reheat the soup on the stovetop over medium heat, or in the microwave. If frozen, thaw the soup in the refrigerator overnight before reheating.
## Conclusion
This slow cooker veggie beef soup with okra is a delicious, healthy, and easy meal that’s perfect for any time of year. The slow cooker makes it incredibly simple to prepare, and the combination of tender beef, flavorful vegetables, and unique okra creates a soup that’s both satisfying and nutritious. So, gather your ingredients, plug in your slow cooker, and get ready to enjoy a hearty bowl of comfort!
## Recipe Card
**Slow Cooker Veggie Beef Soup with Okra**
A hearty and healthy soup made with tender beef, a variety of vegetables, and the unique flavor of okra. This slow cooker recipe is easy to make and perfect for a comforting meal.
**Prep Time:** 20 minutes
**Cook Time:** 6-8 hours (low) or 3-4 hours (high)
**Yield:** 6-8 servings
**Ingredients:**
* 1.5-2 pounds beef chuck, cut into 1-inch cubes
* 1 pound fresh or frozen okra, sliced
* 1 large yellow onion, chopped
* 2-3 medium carrots, peeled and chopped
* 2-3 stalks of celery, chopped
* 4-5 cloves garlic, minced
* 1 (28-ounce) can diced tomatoes, undrained
* 6-8 cups beef broth
* 2 tablespoons tomato paste
* 1 tablespoon Worcestershire sauce
* 1 bay leaf
* 1 teaspoon dried thyme
* 1 teaspoon dried oregano
* Salt and pepper to taste
* Optional vegetables: potatoes, corn, green beans, zucchini, bell peppers
* Optional garnishes: fresh parsley, chopped green onions, sour cream or Greek yogurt
**Instructions:**
1. Pat the beef chuck cubes dry and season with salt and pepper.
2. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Brown the beef in batches, searing on all sides. Transfer to the slow cooker.
3. Add the chopped onion, carrots, celery, and minced garlic to the slow cooker.
4. Add the sliced okra to the slow cooker.
5. Pour in the diced tomatoes and beef broth. Stir in the tomato paste, Worcestershire sauce, dried thyme, dried oregano, and bay leaf. Season with salt and pepper to taste.
6. Stir all the ingredients together to combine.
7. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is very tender.
8. Remove the bay leaf before serving.
9. Taste the soup and adjust the seasoning as needed.
10. Serve hot, garnished with fresh parsley, chopped green onions, or a dollop of sour cream or Greek yogurt, if desired.
**Notes:**
* Add more vegetables to the slow cooker during the last 2-3 hours of cooking time so they don’t become mushy.
* For a thicker soup, mix a tablespoon of cornstarch with two tablespoons of cold water to form a slurry. Stir the slurry into the soup during the last 30 minutes of cooking time.
* This soup is even better the next day!
Enjoy!