Name: Slow Cooker Vegetable Beef Soup Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: American
Ingredients: ½ pound beef stew meat, cut into 1-inch cubes; 2 cups beef broth; 1 bay leaf; 1 teaspoon Worcestershire sauce; 2 cups frozen mixed vegetables; 3.5 ounces diced tomatoes (half a 7-ounce can); 1 teaspoon paprika; Salt and black pepper, to taste; Fresh parsley, chopped, for garnish

Description

A hearty and comforting Slow Cooker Vegetable Beef Soup featuring tender beef stew meat, mixed vegetables, and flavorful broth slow-cooked to perfection. This easy-to-make soup is ideal for a satisfying meal that warms you up, packed with wholesome ingredients and fresh parsley garnish.

Ingredients

Meat and Broth

½ pound beef stew meat, cut into 1-inch cubes
2 cups beef broth
1 bay leaf
1 teaspoon Worcestershire sauce

Vegetables and Seasoning

2 cups frozen mixed vegetables
3.5 ounces diced tomatoes (half a 7-ounce can)
1 teaspoon paprika
Salt and black pepper, to taste

Garnish

Fresh parsley, chopped, for garnish

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Instructions

Prepare the beef: Place the beef stew meat into the slow cooker. Add the bay leaf and Worcestershire sauce, stirring to evenly coat the meat for enhanced flavor.
Add remaining ingredients: Sprinkle the paprika over the meat, then pour in the beef broth. Add the frozen mixed vegetables and diced tomatoes, stirring all ingredients together to combine thoroughly.
Cook the soup: Cover the slow cooker with its lid and cook on HIGH for 2 to 3 hours or on LOW for 6 to 8 hours, until the beef is tender and the vegetables are soft and cooked through.
Final touches: Remove the bay leaf carefully. Taste the soup and season with salt and black pepper as needed. Ladle the soup into bowls and garnish with fresh chopped parsley for a burst of freshness.
Serve: Pair the soup with crusty bread for a complete and satisfying meal.

Notes

Use low-sodium beef broth to control sodium levels if desired.
Frozen mixed vegetables make this recipe quick and convenient, but fresh vegetables can also be used if preferred.
Adjust paprika and Worcestershire sauce quantities to suit your flavor preference.
For a thicker soup, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.

Prep Time: 15 minutes
Cook Time: 3 hours
Category: Soup
Method: Slow Cooking
Cuisine: American