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- Beef and Broth - 1 pound lean beef stew meat, cut into cubes - 4 cups low-sodium beef broth - Vegetables - 2 cups diced carrots - 2 cups peeled and cubed potatoes - 1 cup trimmed green beans, cut into 1-inch pieces - 1 cup corn kernels (fresh, frozen, or canned) - 1 cup diced tomatoes (canned or fresh) - 1 medium chopped onion - 3 cloves minced garlic - Seasonings and Extras - 2 tablespoons tomato paste - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 teaspoon paprika - Salt and pepper to taste - 1 tablespoon olive oil - Fresh parsley for garnish (optional) When you gather these ingredients, you set the stage for a warm, hearty meal. Each element plays a role in the soup's rich flavor. The beef stew meat provides a savory base, while the broth brings depth. The mix of vegetables adds color and nutrition. With the right seasonings, you’ll create a comforting bowl of goodness. This recipe is flexible. Feel free to swap vegetables based on what you have. You can also adjust the seasonings to match your taste. Enjoy the process of making this soup; it’s all about bringing warmth to your kitchen! Start with one pound of lean beef stew meat. Cut it into small cubes. Season the beef with salt and pepper. Heat one tablespoon of olive oil in a skillet over medium heat. Add the beef to the skillet. Brown the meat on all sides for about five to seven minutes. This step helps seal in the juices and adds flavor. Once browned, transfer the beef to the slow cooker. In the same skillet, add one chopped medium onion and three minced garlic cloves. Sauté these until the onion turns translucent. This should take about three to four minutes. The aroma will fill your kitchen! Once ready, move the sautéed onion and garlic to the slow cooker with the beef. Now it’s time to add the vegetables! Dice two cups of carrots and peel, then cube two cups of potatoes. Trim and cut one cup of green beans into one-inch pieces. You can also use one cup of corn kernels, fresh, frozen, or canned. Don't forget one cup of diced tomatoes, either canned or fresh. Add all these to your slow cooker. Stir in two tablespoons of tomato paste, one teaspoon each of dried thyme, dried rosemary, and paprika. Finally, pour in four cups of low-sodium beef broth. Mix everything well to combine. Cover the slow cooker with its lid. Cook on low for six to eight hours or on high for three to four hours. Check the soup when the time is up. The beef should be tender, and the vegetables cooked through. Taste and adjust seasoning with more salt and pepper if needed. Your warm, hearty vegetable beef soup is ready to enjoy! To boost the flavor of your soup, use fresh herbs. Fresh parsley adds a bright touch. You can also add a splash of Worcestershire sauce for depth. A squeeze of lemon juice brightens flavors too. Don’t skip the salt; it brings everything together. Taste as you go to find that perfect balance. Tender beef makes the soup rich and warm. Start by browning your meat well; this adds great flavor. Cook it in the slow cooker on low for a long time. This method breaks down tough fibers and keeps it juicy. You can also use a lean cut for health benefits. If your soup is too thick, add more broth. A little water works too. For a thicker soup, mash some potatoes in the pot. This adds creaminess without extra calories. Stir well to mix everything evenly. Always check before serving to get your desired texture. {{image_2}} You can mix up the veggies in your soup. Use what you like or have on hand. Zucchini, bell peppers, or peas work great. Just remember, softer veggies like zucchini need less time to cook. Add them in the last hour of cooking. This way, they stay bright and fresh. While beef is the star of this soup, feel free to swap it out. Chicken or turkey can be tasty options too. Just cut the meat into small pieces. If you use ground meat, brown it first to build flavor. Adjust the cooking time for smaller pieces. They will cook faster than beef. If you crave some heat, spice it up! Add red pepper flakes or diced jalapeños. Stir them in with the veggies. You can also use spicy sausage for a kick. Just remember, start with a small amount. You can always add more if you want extra heat later. After you enjoy your hearty vegetable beef soup, let it cool down. Use an airtight container to store the leftovers. Place the soup in the fridge. It can last for about 3 to 4 days. Make sure to label the container with the date. This is a simple way to keep track of how fresh it is. If you want to save soup for later, freezing is a great option. Use freezer-safe containers or bags. Leave some space at the top for expansion. The soup can freeze well for up to 3 months. When you're ready to eat, just thaw it overnight in the fridge. Remember, always freeze the soup before adding any dairy. This keeps it fresh and tasty. Reheating your soup is easy. You can do it on the stove or in the microwave. If using the stove, heat over medium-low until warm. Stir it often to keep it from sticking. In the microwave, use a microwave-safe bowl. Heat in short bursts, stirring in between to ensure even warming. Always check the temperature before serving. Enjoy your warm soup just like the first time! To make this soup vegetarian, you can replace the beef with hearty veggies or beans. Try using mushrooms for a meaty texture or lentils for protein. Use vegetable broth instead of beef broth. You can add more vegetables, like bell peppers or zucchini, for extra flavor. This way, you keep the taste and heartiness of the soup while making it plant-based. Yes, frozen vegetables work great in this soup. They save time and still taste good. Just add them straight to the slow cooker without thawing. Frozen veggies often retain their nutrients and flavor. They make the soup quick to prepare while keeping it healthy and tasty. Vegetable beef soup lasts about 3 to 4 days in the fridge. Be sure to store it in an airtight container to keep it fresh. If you want to keep it longer, consider freezing it. Frozen soup can last up to 3 months. Just remember to thaw it in the fridge before reheating. This blog post covered all the key steps to make a great vegetable beef soup. We explored the needed ingredients, from the beef to the best seasonings. I provided clear instructions for preparation and cooking. Numerous tips can help enhance flavor and improve texture. You can also try different vegetables or meats for variety. Lastly, I shared storage tips for your leftovers. Now, you can enjoy this warm dish any time. Happy cooking!

Vegetable Beef Soup Slow Cooker

Warm up with a bowl of hearty vegetable beef soup that’s packed with flavor and nutrients! This easy recipe features tender beef, vibrant vegetables, and a savory broth that will comfort your soul. Perfect for busy days, it cooks in a slow cooker, allowing you to enjoy a delicious homemade meal with minimal effort. Click to discover the full recipe and bring this cozy dish to your table today!
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Ingredients
  

1 pound lean beef stew meat, cut into cubes

4 cups beef broth (low-sodium)

2 cups carrots, diced

2 cups potatoes, peeled and cubed

1 cup green beans, trimmed and cut into 1-inch pieces

1 cup corn kernels (fresh, frozen, or canned)

1 cup diced tomatoes (canned or fresh)

1 medium onion, chopped

3 cloves garlic, minced

2 tablespoons tomato paste

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon paprika

Salt and pepper to taste

1 tablespoon olive oil

Fresh parsley for garnish (optional)

Instructions
 

Start by heating the olive oil in a skillet over medium heat. Add the beef stew meat and season with salt and pepper. Brown the meat on all sides for about 5-7 minutes.

    Once browned, transfer the beef to the slow cooker.

      In the same skillet, add the chopped onion and minced garlic, sautéing until the onion is translucent. This should take about 3-4 minutes.

        Add the sautéed onion and garlic to the slow cooker with the beef.

          Next, add the diced carrots, cubed potatoes, green beans, corn, and diced tomatoes to the slow cooker.

            Stir in the tomato paste, thyme, rosemary, and paprika. Pour the beef broth over the mixture, making sure everything is well combined.

              Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and the vegetables are cooked through.

                Adjust the seasoning with additional salt and pepper if needed before serving.

                  For serving, ladle the soup into bowls and garnish with fresh parsley if desired.

                    Prep Time: 20 minutes | Total Time: 6-8 hours (cooking time) | Servings: 6-8