Description
A hearty and comforting slow cooker vegetable soup with tender beef chunks, packed with fresh vegetables and rich flavors. Perfect for an easy and nutritious meal.
Ingredients
1 pound beef stew meat, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
2 medium potatoes, peeled and diced
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, undrained
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 stew meat and brown on all sides, about 5 minutes. Transfer browned beef to the slow cooker.
In the same skillet, add diced onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant.
Add the sautéed onion and garlic to the slow cooker.
Add carrots, celery, potatoes, green beans, corn, diced tomatoes with their juice, and beef broth to the slow cooker.
Stir in dried thyme, dried oregano, and bay leaf.
Season with salt and black pepper to taste.
Cover and cook on low for 6 hours or until beef is tender and vegetables are cooked through.
Remove bay leaf before serving.
Ladle soup into bowls and garnish with chopped fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 6 hours