Slow Cooker Beef Kebab Soup + VIDEO

Slow cooker beef kebab soup has all the classic flavors of beef kebabs…but in soup form! Chunks of beef slow cooks in a homemade broth with bell peppers, onions, and simple dried herbs. This easy beef soup is a simple way to enjoy grilled kebab flavors any time of year. Instructions to make beef kebab soup in the Instant Pot are also included.

Ingredients For Slow Cooker Beef Kebab Soup

• Beef Stew Meat or Beef Sirloin
• Beef Broth
• Water
• Soy Sauce
• Red Wine Vinegar
• Dijon mustard
• Bell Peppers (green & red)
• Red Onion
• Garlic
• Mushrooms
• Zucchini
• Seasonings: salt, pepper, dried oregano, dried basil

How To Make Beef Kebab Soup In The Crock-Pot

Slow Cooker

1. Add all the ingredients except the zucchini to the slow cooker. Stir to mix well.
2. Cook on HIGH for 3 to 4 hours or LOW 6 to 8.
3. The last 20 minutes of cooking time, stir in the zucchini.

Instant Pot

1. Turn on the Instant Pot and select sauté. Once hot add the oil to the pressure cooker and the beef. Cook until beef is browned, approximately 3 to 5 minutes.
2. Add the broth and use a wooden spoon to scrape the bottom of the pressure cooker to remove any bits that stuck to it. Make sure you scrape it well to avoid burning during cooking.
3. Stir beef back into the pressure cooker along with all the remaining ingredients except the zucchini.
4. Close lid and seal valve. Set high pressure and cook for 20 minutes. When cooking time is done, quick release the pressure.
5. Turn the Instant Pot to sauté. Stir in the zucchini and cook 5 to 10 minutes.

Why You Will Love This Recipe

• Easy slow cooker meal – Minimal prep, hands-off cooking
• Kebab-inspired flavors – Savory, herby, and slightly tangy
• Loaded with vegetables – Balanced and hearty
• Comfort food twist – A cozy take on a grilled classic
• Great for meal prep – Reheats well
• One-pot meal – Protein, veggies, and broth together

FAQs & Tips

What cut of beef should you use?

I usually use beef stew meat but of course that’s not the only option. If you’re not going to use beef stew meat, you can slice up another cut of beef. Suggestions include beef sirloin, beef roast (chuck, rump, round, etc.) or even brisket. The good thing about using the slow cooker or Instant Pot is that even a tough cut of meat like a brisket will be tender when it’s done cooking.

Can you use other vegetables?

What vegetables do you like to use when you make beef kebabs? What you see here is what I like to use: bell peppers, red onion, mushrooms, and zucchini.  Feel free to add in or leave out your favorite vegetables. If you don’t like mushrooms, omit them! Definitely get creative with your veggies in this recipe.

How do you store leftovers?

Store leftover crockpot beef kebab soup in the refrigerator for up to 4 days. 

What size slow cooker did you use?

I use a 3.5-quart slow cooker for this recipe. Feeding a larger crowd? Double the recipe and use a larger slow cooker. No need to adjust the cooking time, just the measurements. 

Beef Soup Recipes 

• Beef Noodle

• Tex-Mex Beef Soup

• Corned Beef & Cabbage Soup

• Pot Roast

Slow Cooker Beef Kebab Soup

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Slow cooker beef kebab soup has all the classic flavors of beef kebabs…but in soup form! Chunks of beef slow cooks in a homemade broth with bell peppers, onions, and simple dried herbs. This easy beef soup is a simple way to enjoy grilled kebab flavors any time of year. Instructions to make beef kebab soup in the Instant Pot are also included.

• Author: Shannon Epstein
• Prep Time: 10 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 10 minutes
• Yield: 4 servings 1x
• Category: Dinner, Lunch
• Method: Pressure Cooking, Slow Cooking
• Cuisine: Mediterranean
• Diet: Dairy-Free, Gluten-Free, Keto, Low-Carb, Paleo, Whole30

Ingredients

Units USM Scale 1x2x3x

• 1 1/2 pounds beef stew meat
• 1/2 cup red onion, chopped
• 2 garlic cloves, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 4 ounces small mushrooms
• 1 zucchini, sliced chopped
• 4 cups low-sodium beef broth
• 1 cup water
• 1/2 cup low-sodium soy sauce or coconut aminos
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon pepper

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Instructions

Slow Cooker

1. Add all the ingredients except the zucchini to the slow cooker. Stir to mix well.
2. Cook on HIGH for 3 to 4 hours or LOW 6 to 8.
3. The last 20 minutes of cooking time, stir in the zucchini.

Instant Pot

1. Turn on the Instant Pot and select sauté. Once hot add the oil to the pressure cooker and the beef. Cook until beef is browned, approximately 3 to 5 minutes.
2. Add the broth and use a wooden spoon to scrape the bottom of the pressure cooker to remove any bits that stuck to it. Make sure you scrape it well to avoid burning during cooking.
3. Stir beef back into the pressure cooker along with all the remaining ingredients except the zucchini.
4. Close lid and seal valve. Set high pressure and cook for 20 minutes. When cooking time is done, quick release the pressure.
5. Turn the Instant Pot to sauté. Stir in the zucchini and cook 5 to 10 minutes.

Nutrition

• Serving Size:
• Calories: 199
• Sugar: 2.2 g
• Sodium: 1277.6 mg
• Fat: 4.8 g
• Saturated Fat: 2.1 g
• Carbohydrates: 11.1 g
• Fiber: 1.1 g
• Protein: 27.6 g
• Cholesterol: 74.8 mg

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