Slow Cooker Vegetable Beef Soup
Tender chunks of beef chuck simmer all day with potatoes, carrots, celery, green beans, and corn in a rich tomato beef broth. Brown the beef in the morning, let the slow cooker do the rest, and come home to a hearty, cozy bowl that tastes even better the next day.
8 hrs 30 mins
8 servings
Ingredients
- 2 pounds Beef (Chuck Roast), trimmed and cut into 1-inch cubes
- 3 Carrots, sliced into coins
- 2 Celery, sliced
- 1 cup Corn
- 3 cloves of Garlic, minced
- 2 tablespoons Parsley (Fresh), for
- 1 (14.5 oz) can of Tomatoes Diced (Canned)
- 1 Yellow Onion, diced
- 1 pound Yukon Gold Potato, cut into 3/4-inch cubes
- 2 tablespoons All-Purpose Flour
- 1 ½ cups Cut Green Beans
- 1 ½ teaspoons Kosher Salt
- 6 cups Low-Sodium Beef Broth
- 2 tablespoons Tomato Paste
- 1 tablespoon Worcestershire
- 1 Bay Leaves
- ½ teaspoon Black Pepper
- 1 teaspoon Dried Thyme
- 2 tablespoons Vegetable Oil
Directions
- Season the beef with the salt and pepper, then toss with the flour until lightly coated.
- Heat the oil in a large pot or Dutch oven over medium-high heat. Brown the beef in two batches, about 3 minutes per side, and move it to a 6-quart or larger slow cooker.
- Lower the heat to medium, add the onion to the pot, and cook for 3 minutes. Stir in the garlic and tomato paste for 1 minute, then pour in a ladleful of the broth and scrape up the browned bits. Pour everything into the slow cooker.
- Add the rest of the broth, the diced tomatoes, Worcestershire, thyme, bay leaf, potatoes, carrots, and celery. Stir to combine.
- Cover and cook on Low for 8 hours or High for 4 to 5 hours, until the beef is fork-tender.
- Stir in the frozen green beans and corn, cover, and cook 20 to 30 minutes more, until heated through.
- Remove the bay leaf, taste, and add more salt and pepper if needed. Ladle into bowls and top with parsley. Leftovers keep 4 days in the fridge or 3 months in the freezer.
