Vegetable Beef Soup/Stew, Slow Cooker

Donna Graffagnino

By
@StillWild

I've been making this for years and find that the easiest way is in a slow cooker. My nephew says it's his favorite soup. You can make this as thin or thick as you like and serve it over noodles or rice, or eat it just as it is.


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Comments:

Serves:

10-12

Prep:

30 Min

Cook:

4 Hr

Method:

Slow Cooker Crock Pot

Ingredients

1 Tbsp
olive oil, butter, or bacon grease
1 1/2 lb
beef stew meat, cut in 1" cubes
1 large
onion, coarsely chopped
2-3 stalk(s)
celery, sliced thick
1 medium
bell pepper, diced
1 can(s)
(15oz) petite diced tomatoes with juice
2 can(s)
beef stock or broth
2 can(s)
(11.5 oz) v-8 or tomato juice or tomato sauce
2 can(s)
whole kernel corn, drained or 1 1/2 cups frozen
2 c
frozen green peas, rinsed
1 1/2 c
fresh or frozen green beans
1 can(s)
baby lima beans, drained and rinsed (optional)
2 tsp
granulated garlic
2 tsp
worcestershire sauce
2 Tbsp
dried parsley
2 Tbsp
dried chives
3 large
russet potatoes, peeled and large dice
3 large
carrots, peeled and cut into large pieces
salt & pepper to taste

Directions Step-By-Step

1
If your slow cooker has a browning feature, as mine does, put your oil, butter, or bacon grease in the pan and brown the stew meat until seared on all sides. Otherwise use a skillet and transfer the meat to the slow cooker and use some of the beef broth to deglaze your skillet and pour that into the cooker.
2
Add all of the remaining ingredients. Stir well and set to Low for 8 hours, or High for 4 hours, depending on how hot and fast your cooker cooks.
3
Depending on how thick or thin you like your soup you can add more stock when adding the carrots and potatoes. When those vegetables are done taste again because they will soak up a lot of the salt. Adjust seasoning as needed and serve over rice or elbow noodles if you like it thick like a stew or serve as is if you like it as a soup.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tags: For Kids, Healthy, Heirloom