Slow Cooker Vegetable Soup with Beef
A hearty and comforting slow cooker vegetable soup with tender beef chunks, loaded with fresh vegetables and rich flavors. Perfect for an easy, nutritious meal.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 6
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, low sodium
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt, to taste
Black pepper, to taste
2 cups fresh spinach, roughly chopped
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Add the beef cubes and brown on all sides, about 5 minutes. Transfer the beef to the slow cooker.
In the same skillet, add the diced onion and cook for 3 minutes until softened.
Add the minced garlic and cook for 1 minute more until fragrant.
Transfer the onion and garlic to the slow cooker.
Add the carrots, celery, potatoes, zucchini, green beans, diced tomatoes with their juice, beef broth, dried thyme, dried oregano, and bay leaf to the slow cooker.
Stir gently to combine all ingredients.
Cover and cook on low for 6 hours, or until the beef is tender and the vegetables are cooked through.
About 15 minutes before serving, stir in the chopped spinach and cook until wilted.
Remove the bay leaf, season the soup with salt and black pepper to taste.
Ladle the soup into bowls and serve hot.