Description
A hearty and comforting slow cooker vegetable soup with tender beef chunks, packed with fresh vegetables and rich flavors. Perfect for a cozy meal any day.
Ingredients
1 pound beef chuck roast, 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 medium zucchini, diced
1 cup green beans, trimmed and cut into 1-inch pieces
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
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes and brown on all sides, about 5-7 minutes. Remove beef and set aside.
In the same skillet, add diced onion and minced garlic. Sauté for 2-3 minutes until fragrant and translucent.
Transfer browned beef, sautéed onion, and garlic to the slow cooker.
Add sliced carrots, celery, diced potatoes, zucchini, green beans, and diced tomatoes with their juice to the slow cooker.
Pour in beef broth and stir to combine.
Add dried thyme, dried oregano, bay leaf, salt, and black pepper.
Cover and cook on low for 6 hours, or until beef is tender and vegetables are cooked through.
Remove bay leaf and discard.
Stir in chopped fresh parsley before serving.
Adjust seasoning with additional salt and pepper if needed.
- Prep Time: 20 minutes
- Cook Time: 6 hours