Slow Cooker Beef and Vegetable Soup
There's nothing better than a hearty soup at the beginning of fall or in the heart of winter. As a bonus, you can make this in the slow cooker while you're away for the day picking pumpkins. Consider this recipe a template and swap the vegetables I've used for anything you have in your fridge that takes a while to cook (think: big chunks of carrots, celery, potatoes, cauliflower, broccoli, etc).
Serves 4 - 6
- 1 TBSP grapeseed oil
- 2 LBS stew beef (cut into 1 inch cubes)
- 1/2 onion, thinly sliced
- 2 cloves garlic, chopped
- 1 TBSP worcestershire sauce
- 4 cups broth (beef, chicken, or vegetable)
- 1 TSP dried thyme (or 1 TBSP fresh)
- 1 TSP dried paprika
- 2 bay leaves
- 1 tomato, chopped
- 1 lb potatoes (use mini potatoes as shown here or cut large potatoes into 1 inch cubes)
- 2 cups slow cooking vegetables, cut into large chunks (shown here with carrots, but celery, cauliflower, broccoli, and mushrooms would also work)
- Salt and pepper
- 2 cups of greens (spinach, chopped kale, or arugula)
Add a generous sprinkling of salt to the beef and set aside while you prep the other ingredients.
Heat oil in a large pan over medium-high heat. Add beef and brown, turning every 2 - 3 minutes until each side is starting to brown. Set aside. Add onions to the pan and cook to soften for about 5 minutes. Place everything in the slow cooker, season with salt and pepper and cover. Cook for 6 hours on high or until the meat is tender. Add greens and stir before serving.