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vegetable beef soup/stew, slow cooker

(1 rating)
Recipe by
Donna Graffagnino
Bayou Country, LA

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.

(1 rating)
yield 10 -12
prep time 30 Min
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For vegetable beef soup/stew, slow cooker

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

How To Make vegetable beef soup/stew, slow cooker

  • 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.