Slow Cooker Beef Vegetable Soup

Ingredients

• 1.5 lbs Beef chuck roast, cut into 1-inch cubes
• 2 cups Carrots, chopped
• 2 cups Potatoes, diced
• 1 cup Celery, chopped
• 1 medium Onion, diced
• 3 cloves Garlic, minced
• 4 cups Beef broth
• 2 tablespoons Tomato paste
• 1 teaspoon Dried thyme
• 2 Bay leaves
• 1 teaspoon Salt (to taste)
• 1/2 teaspoon Black pepper (to taste)
• 1 cup Frozen peas
• 2 tablespoons Fresh parsley, chopped (for garnish)

Instructions

1. Begin by preparing your vegetables. Chop the carrots, celery, and potatoes into uniform pieces to ensure even cooking.
2. In a large skillet over medium-high heat, add a tablespoon of oil. Brown the beef cubes in batches for about 5 minutes, until they are golden on all sides. This step enhances the flavor of the soup.
3. Transfer the browned beef to the slow cooker. Add the chopped onions, carrots, potatoes, celery, and garlic.
4. Pour in the beef broth and add the tomato paste, thyme, bay leaves, salt, and pepper. Stir gently to combine.
5. Set your slow cooker on low for 8 hours or high for 4 hours. The longer, slow method will yield more tender beef.
6. During the last 30 minutes of cooking, add the frozen peas to the slow cooker. This will keep them vibrant and add a pop of color to the soup.
7. Once cooked, taste and adjust seasoning as needed. Remove the bay leaves before serving.
8. Garnish with fresh parsley and serve warm with crusty bread or crackers on the side.

Nutrition