Slow Cooker Vegetable Soup with Beef
A hearty and comforting slow cooker vegetable soup with tender beef, packed with fresh vegetables and rich flavors. Perfect for an easy, nourishing meal.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 6
Ingredients
1 pound beef chuck, cut into 1-inch cubes
1 tablespoon olive oil
1 medium 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 can (14.5 ounces) 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
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes and brown on all sides, about 5 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 carrots, celery, potatoes, zucchini, green beans, diced tomatoes with juice, beef broth, dried thyme, dried oregano, and bay leaf to the slow cooker.
Stir 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 and season soup with salt and black pepper to taste.
Stir in chopped fresh parsley before serving.