Description
A hearty and comforting slow cooker beef and vegetable soup packed with tender beef, fresh vegetables, and rich flavors. Perfect for an easy, nutritious meal.
Ingredients
1 pound beef chuck roast, cut into 1-inch cubes
1 tablespoon 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 frozen peas
1 (14.5 ounce) can diced tomatoes, undrained
6 cups beef broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon black pepper
1 teaspoon salt
2 bay leaves
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes 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 fragrant and translucent.
Add sautéed onion and garlic to the slow cooker.
Add carrots, celery, potatoes, green beans, frozen peas, diced tomatoes with their juice, beef broth, dried thyme, dried oregano, black pepper, salt, and bay leaves to the slow cooker.
Stir all ingredients gently to combine.
Cover and cook on low for 8 hours, or until beef is tender and vegetables are cooked through.
Remove bay leaves before serving.
Ladle soup into bowls and serve hot.
- Prep Time: 20 minutes
- Cook Time: 8 hours