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Light & Hearty Slow Cooker Beef Vegetable Soup

light & hearty slow cooker beef vegetable soup - featured image
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A rich, savory, and deeply comforting beef vegetable soup made in the slow cooker with tender chunks of beef, a medley of vegetables, and a broth that is both rich and clean. It’s a set-it-and-forget-it meal that’s light yet satisfying, perfect for busy weeknights.

Ingredients

Scale
  • 2 lbs (900g) beef chuck roast, trimmed and cut into 1½-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 large carrots, peeled and sliced into rounds
  • 3 stalks celery, sliced
  • 2 medium russet potatoes, peeled and cut into 1-inch cubes
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 14.5 oz (400g) canned diced tomatoes, with juices
  • 4 cups (950ml) low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • Salt and black pepper to taste
  • ¼ cup fresh parsley, chopped (for garnish)

Instructions

  1. Pat the chuck roast dry with paper towels. Cut into 1½-inch cubes, trimming off large pieces of fat. Season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the beef cubes for 3-4 minutes per side until deeply browned. Transfer to the slow cooker.
  3. Reduce heat to medium. Add diced onion to the skillet and cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant, scraping up browned bits.
  4. Stir in tomato paste and cook for 1-2 minutes, stirring constantly.
  5. Transfer the onion mixture to the slow cooker. Add diced tomatoes, beef broth, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Stir to combine.
  6. Layer carrots, celery, and potatoes on top of the liquid. Do not stir.
  7. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until beef is fork-tender.
  8. About 30 minutes before serving, stir in green beans and frozen corn. Cover and continue cooking.
  9. Just before serving, remove bay leaves. Stir in frozen peas and let warm through for 1-2 minutes. Adjust salt and pepper to taste.
  10. Ladle into bowls and garnish with fresh parsley.

Notes

For best results, sear the beef thoroughly and do not skip this step. Use low-sodium broth to control salt. The soup tastes even better the next day. If using fresh green beans, add them earlier than frozen. For a thicker broth, mash some cooked potatoes against the side of the slow cooker before serving.

Nutrition

Keywords: slow cooker beef soup, beef vegetable soup, hearty soup, easy dinner, comfort food, healthy soup, gluten-free soup

Find it online: https://tinastirs.com/light-and-hearty-slow-cooker-beef-vegetable-soup-easy-dinner/