Beef and Vegetable Soup (Printer-Friendly Layout)
Tender beef and colorful vegetables slow-cooked to perfection in a rich, savory broth for a comforting one-pot meal.
# Ingredients You'll Need:
→ Meat
01 -
1 lb beef stew meat, cut into bite-sized pieces
→ Vegetables
02 -
2 medium carrots, sliced
03 -
2 celery stalks, chopped
04 -
2 medium potatoes, diced
05 -
1 cup green beans, trimmed and cut into pieces
06 -
1/2 cup frozen corn
07 -
1 small onion, diced
08 -
2 garlic cloves, minced
→ Liquids
09 -
4 cups beef broth
10 -
1 can (14.5 oz) diced tomatoes, undrained
11 -
1 tablespoon olive oil
→ Seasonings
12 -
1 tsp dried thyme
13 -
1 tsp dried parsley
14 -
Salt and pepper to taste
# Step-by-Step Instructions:
01 -
Heat olive oil in a large skillet over medium-high heat. Add beef stew meat and brown on all sides to develop flavor.
02 -
Transfer the browned beef to the slow cooker.
03 -
Add carrots, celery, potatoes, green beans, corn, onion, and garlic to the slow cooker. Pour in beef broth and diced tomatoes with their liquid.
04 -
Add dried thyme, parsley, salt, and pepper. Stir to combine all ingredients thoroughly.
05 -
Cover and cook on low for 8-9 hours or on high for 4-5 hours, until beef is tender and vegetables are cooked through.
06 -
Taste and adjust seasoning with additional salt and pepper if needed before serving.
# Extra Tips and Tricks:
01 -
This hearty soup combines tender beef with colorful vegetables for a wholesome, nourishing meal. Browning the beef before slow cooking adds significant depth of flavor.
02 -
Serve with crusty bread or a side salad for a complete meal.