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Slow Cooker Beef Kebab Soup

overhead shot of beef kebab soup in a white bowl
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5 from 2 reviews

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 kebab inspired vegetables 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

Units Scale
  • 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 mushrooms, sliced
  • 1 medium-size zucchini, 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 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper

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 in all the remaining ingredients except the zucchini to the Instant Pot.
  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

Find it online: https://fitslowcookerqueen.com/slow-cooker-beef-kebab-soup/

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