Description
A hearty and comforting slow cooker beef and vegetable soup packed with tender beef, fresh vegetables, and rich flavors. Perfect for an easy and nutritious meal.
Ingredients
1 pound beef chuck roast, trimmed and cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced into 1/2-inch pieces
2 celery stalks, sliced into 1/2-inch pieces
2 medium potatoes, peeled and diced into 1-inch cubes
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup corn kernels (fresh or frozen)
1 (14.5-ounce) can diced tomatoes, with juice
6 cups beef broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt, to taste
Black pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes and brown on all sides, about 5-7 minutes. Transfer browned beef to the slow cooker.
In the same skillet, add diced onion and minced garlic. Sauté for 2-3 minutes until fragrant and translucent.
Add sautéed onion and garlic to the slow cooker.
Add carrots, celery, potatoes, green beans, corn, and diced tomatoes with their juice into the slow cooker.
Pour beef broth over all ingredients in the slow cooker.
Add dried thyme, dried oregano, bay leaf, salt, and black pepper to the slow cooker.
Stir gently to combine all ingredients.
Cover and cook on low for 6 hours, or until beef is tender and vegetables are cooked through.
Remove bay leaf before serving.
Taste and adjust seasoning with additional salt and pepper if needed.
Ladle soup into bowls and garnish with chopped fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 6 hours