Slow Cooked Vegetable Beef Soup

how to make Vegetable Beef Soup in a slow cooker

Course Main Course, Soup

Cuisine American, Southern

Keyword slow-cooked-vegetable-beef-soup, vegetable-beef-soup

Prep Time 15

Cook Time 8

Total Time 8 15

Servings servings

Calories 396kcal

Author Melissa Sperka

Ingredients

1 1/2 lb cubed stew beef bite size cubes
2 Tbsp olive oil
1 large sweet onion diced
1 medium red bell pepper diced
2 rib celery sliced
4 cloves garlic minced
12 oz frozen mixed vegetables unthawed
2 14.5 oz cans Italian seasoned diced tomatoes
1 14.5 oz can pintos or lima beans or great northern beans [Use your preference]
1 32 oz beef stock
2 Tbsp Worcestershire sauce
5 medium russet potatoes 1" cubes
Seasonings:
2 Tbsp sugar
1 tsp seasoned salt [more or less to your taste]
1 tsp black pepper
1 tsp dry Italian seasoning
1/2 tsp red pepper flakes
2 bay leaves
End of cooking:
2 Tbsp chopped Italian parsley
4 Tbsp tomato paste to thicken

Instructions

In a skillet brown the stew beef in a couple of drizzles of olive oil over medium high heat. Season with seasoned salt and black pepper to your taste.
Add onion, bell pepper and celery. Saute until softened and beginning to brown. Add garlic, cook for 1 minute. Pour into slow cooker.
Directions for Cooking on the High Setting: Arrange the browned stew beef and sauteed vegetables on the bottom of the slow cooker. Cover with beef broth.
Add remaining ingredients and seasonings to the slow cooker. Reserve the diced potatoes, tomato paste and parsley to add later. Stir well. Cover and cook on high for 4 hours.
After 4 hours, add diced potatoes and continue to cook for another 1 1/2 hours or until the potatoes and stew beef are fork tender.
Thicken broth with tomato paste, then stir fresh parsley into the soup just before serving.
Directions for Cooking on the Low Setting: Arrange the browned stew beef and sauteed vegetables on the bottom of the slow cooker. Cover with broth.
Add remaining ingredients and seasonings to the slow cooker reserving the chopped parsley and tomato paste to add at the end of cooking. Stir well.
Cover and cook on low for 7-8 hours. Thicken the broth with tomato paste then stir the parsley into the soup just before serving.

Notes

a) Russet potatoes are recommended due to the fact they are better suited for prolonged cooking.
b) Originally, I included once small container of concentrated beef stock in this recipe with 4 cups water. As it's become more difficult to find, I recommend using 32 oz of beef broth in place of the concentrated homestyle beef stock and water.
c) If you prefer the tomatoes to have a finer texture, mash with a fork or rough chop in a food processor prior to adding to the slow cooker.

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