Description
Homemade Vegetable Beef Soup is made so easy either on the stovetop or in the slow cooker. It’s loaded with tender chunks of beef, hearty veggies and is simmered in a rich tomato broth.
Ingredients
Scale
- 1 pound boneless beef chuck roast (trimmed and cut into bite-size pieces)
- 1 medium onion (chopped)
- 3 medium carrots (cut into 1/2-inch thick slices)
- 2–3 cloves garlic (minced)
- 2 (14.5 ounce) cans diced tomatoes (not drained)
- 1 cup beef broth or water
- 1/2 teaspoon salt (plus more to taste)
- black pepper (to taste)
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 2 small potatoes (peeled and cut into 1/2-inch cubes)
- 1/2 cup frozen peas
- Fresh parsley sprigs (optional for garnish)
Instructions
- Step: In a large skillet, heat 1 tablespoon olive oil over medium high, brown the beef with salt and pepper, and remove it to the slow cooker.
- Step: In a 3 1/2 to 6 quart slow cooker, combine beef chuck pieces, sliced carrots, cubed potatoes, chopped onion, and minced garlic.
- Step: Sprinkle with salt and thyme, then add the bay leaf, tomatoes with juices and water.
- Step: Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
- Step: Remove and discard bay leaf, then stir in peas and garnish with parsley.
Notes
Store in an airtight storage container in the refrigerator for up to 4 to 5 days. For freezing, use an airtight freezer-safe container for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 344 kcal
- Sugar: 9 g
- Sodium: 714 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 78 mg