Slow Cooker Lazy Day Beef and Vegetable Soup
Description
Make a satisfying vegetable beef soup in your slow cooker using beef stew meat, frozen vegetables, canned tomatoes, beef broth, and chickpeas. Add in a little pasta and seasonings, cook and garnish with a little shredded cheese. Serve with a crusty bread.
Ingredients
2 1/2 lb. beef stew meat, cut into 3/4 in. pieces
2 - 14 1/2 oz. cans reduced-sodium beef broth/stock
15 oz. can chickpeas, drained, rinsed
14 1/2 oz. can no-salt added diced tomatoes, undrained
1 c. water
1 t. dried Italian seasoning
1/2 t. salt
1/2 t. pepper
2 c. frozen mixed vegetables
1 c. uncooked Ditalini pasta or other very small pasta
shredded Romano cheese or your favorite, for serving, optional
Directions
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Line a slow cooker with a slow cooker liner for easy clean up.
Combine stew meat, broth, chickpeas, tomatoes, water, Italian seasoning, salt and pepper in a 4-1/2 - 5-1/2 quart slow cooker; toss to coat well. Cover; cook on High 5 hours or on Low 8 hours. (The meat can also be browned with a little oil in a hot skillet before placing in the slow cooker, if you would like the meat a little browned before putting it in the slow cooker.)
Stir in mixed vegetables and pasta; cook, covered, 1 hour or until beef and pasta are tender.
Season with salt and pepper, if needed.
Carefully stir before serving.
Garnish with shredded cheese, if desired.
6-8 servings.