Slow Cooker Lazy Day Beef and Vegetable Soup
Recipes Beef Main Dish Meal ideas Slow Cooker Soups and stews
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
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
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.