Cracker Barrel Beef Soup
This Cracker Barrel Beef Soup Recipe is a hearty, comforting dish packed with tender beef, fresh vegetables, and a rich, savory broth. Inspired by the homestyle flavors of Cracker Barrel, this soup is slow-simmered to perfection, making it the ultimate cozy meal for any day of the week. Perfect for meal prepping, family dinners, or chilly nights, this easy recipe is sure to be a household favorite!
Equipment
- 1 Large Dutch oven or heavy-bottomed pot (for cooking the soup)
- 1 Wooden spoon (for stirring)
- 1 Chef’s knife (for chopping ingredients)
- 1 Cutting board (for prepping vegetables and beef)
- 1 Ladle (for serving)
Ingredients
Main Ingredients
- 1 ½ lbs chuck roast or stew meat cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 2 large carrots sliced
- 2 stalks celery chopped
- 2 medium potatoes peeled and diced
- 1 14.5 oz can diced tomatoes (with juices)
- ½ cup green beans chopped (optional)
- ½ cup corn kernels optional
Broth & Seasonings
- 6 cups beef broth preferably low-sodium
- 1 cup water as needed
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- 1 tsp dried thyme or 1 tbsp fresh
- ½ tsp paprika optional
- Salt & black pepper to taste
Instructions
Prepare the Ingredients
- Chop all vegetables and cut the beef into bite-sized pieces for even cooking.
Brown the Beef
- Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat.
- Add the beef and sear until browned on all sides. Remove and set aside.
Sauté the Aromatics
- In the same pot, add onions, garlic, carrots, and celery.
- Sauté for 4–5 minutes, stirring occasionally.
Build the Broth
- Return the browned beef to the pot.
- Add beef broth, diced tomatoes (with juices), Worcestershire sauce, and water.
- Stir in bay leaves, thyme, paprika, salt, and black pepper.
- Bring to a boil, then reduce heat and simmer for 1 to 1.5 hours.
Add Potatoes and Vegetables
- Stir in potatoes, green beans, and corn (if using).
- Simmer uncovered for 30 minutes until the potatoes are tender.
Taste, Adjust, and Serve
- Remove bay leaves before serving.
- Adjust seasoning as needed.
- Serve hot with cornbread or crackers.
Notes
- For a thicker soup: Mash some potatoes into the broth or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
- For extra flavor: Add a splash of red wine while sautéing the vegetables.
- For a slow cooker version: Cook on low for 6–8 hours or high for 4–5 hours (add potatoes in the last hour).
- Storage: Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.