Description
Learn how to make a hearty Slow Cooker Beef and Vegetable Soup that is packed with flavors and perfect for cozy nights in. Try it today!
Ingredients
- – 1 tablespoon (15 ml) olive oil
- – 1 pound (454 g) beef chuck roast, cubed, or stewing beef
- – 1 pound (454 g) potatoes, finely chopped, about 4 medium
- – 2 large carrots, finely chopped
- – 2 ribs celery, chopped
- – 1 small onion, finely chopped
- – 14 ounces (397 g) canned diced tomatoes, 1 can
- – 1 1/2 cups (355 ml) green beans, chopped, fresh or frozen
- – 4 cups (946 ml) reduced sodium beef broth
- – 1 cup (237 ml) tomato sauce
- – 2 tablespoons (30 ml) tomato paste
- – 2 teaspoons (10 ml) salt
- – 2 teaspoons (10 ml) minced garlic
- – 1 teaspoon (5 ml) dried parsley
- – 1/4 teaspoon (1.25 ml) paprika
- – 1/4 teaspoon (1.25 ml) black pepper
Instructions
- In a large skillet over high heat, sear the beef in olive oil until it is browned on all sides. Transfer the beef to a slow cooker with a 6-quart capacity.
- Add the chopped potatoes, carrots, celery, onion, canned diced tomatoes, green beans, beef broth, tomato sauce, tomato paste, salt, minced garlic, dried parsley, paprika, and black pepper to the slow cooker, and mix everything together.
- Put the lid on and let it cook on a low setting for 8-9 hours, or until the beef and vegetables are soft and tender.
Notes
- Consider using a combination of beef chuck roast and stewing beef for a more flavorful soup.
- Finely chop the potatoes to ensure even cooking and a creamy texture.
- Adjust seasoning to taste with salt, garlic, or paprika; thicken stew with a cornstarch slurry if desired.
