Slow Cooker Beef and Vegetable Soup
Tender beef chuck, potatoes, carrots, celery, tomatoes, and green beans simmer slowly in a savory broth for a hearty, comforting soup.
Prep: 25 min · Cook: 480 min · Yield: 6 · Method: Slow Cooker
Ingredients
- 2 pounds beef chuck
- 1 tablespoon olive oil
- 1 medium yellow onion
- 3 cloves garlic
- 6 cups beef broth
- 1 can (14.5 ounces) diced tomatoes
- 1.5 pounds potatoes
- 3 medium carrots
- 3 stalks celery
- 8 ounces green beans
- 1.5 teaspoons kosher salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 leaf bay leaf
Cooking instructions
- Cut the beef chuck into 1 1/2-inch pieces, trimming away large pieces of excess fat. Season with the salt and black pepper. Heat the olive oil in a large skillet over medium-high heat, then brown the beef in batches for 2 to 3 minutes per side. Transfer the beef to a 6-quart slow cooker. (about 15 min) — Medium-high heat
- Add the onion and garlic to the skillet and cook for 1 minute, scraping up browned bits. Transfer them to the slow cooker. Add the beef broth, diced tomatoes, thyme, and bay leaf. (about 3 min) — Medium heat
- Peel and cut the potatoes into 1-inch pieces. Slice the carrots and celery, and trim and cut the green beans into 1-inch pieces. Add the potatoes, carrots, and celery to the slow cooker, stirring gently to combine. (about 7 min)
- Cover and cook on LOW for 7 to 8 hours, or until the beef is fork-tender and the potatoes and carrots are easily pierced with a fork. (about 450 min) — Low
- Stir in the green beans during the last 30 minutes of cooking. Remove the bay leaf, taste, and adjust the salt and pepper. Serve hot; the beef should reach at least 145°F, though it will be more tender after the long braise. (about 30 min) — Low