Vegetable Beef Soup with Peas

Serves 8 in about 7 hours. The slow cooker brings carrots and tomato paste together.

Ingredients

• 2 tablespoons olive oil
• 2 lbs beef stew meat (or cubed chuck roast)
• 1 onion, diced
• 2 carrots, diced
• 2 ribs celery, diced
• 1 lb fresh green beans (cut in 1” pieces)
• 1 15-ounce can corn kernels (or 2 cups)
• 1 lb potatoes, diced
• 1 15-ounce can diced tomatoes, with juice
• 4 cloves garlic, minced
• 1 ½ teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons italian seasoning
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 2 bay leaves
• ¼ cup tomato paste
• 1 tablespoon beef bouillon
• 4 cups beef broth
• 1 cup frozen peas (or fresh)

Method

1. In a skillet, heat the olive oil, then add the beef cubes and brown them on both sides (no need to cook all the way). You may need to do this in two batches. Then add the meat to the slow cooker.
2. Optional: Sauté the onion, celery, and carrots in the same skillet to soften them a bit. This speeds up overall cook time.
3. To the slow cooker, add the onion, carrots, celery, green beans, corn, potatoes, diced tomatoes, garlic, salt, pepper, Italian seasoning, garlic powder, onion powder, paprika, and bay leaves.
4. Stir together the beef bouillon and the beef broth, then pour into the slow cooker. Note: If your beef broth is a rich and robust one, you may not need the bouillon. Most commercial varieties are weak, and need the boost.
5. Simmer on Low for 6-8 hours, or until the meat, potatoes and other veggies are tender.
6. Taste and adjust salt, if needed.
7. Plate with some crusty bread.

More slow cooker ideas are in the slow cooker collection.