A few weeks ago my friends and I were discussing a slow cooker recipe that we had all pinned, yes this is what you discuss in your 30’s. We had all happened to pin the same recipe for soup and noticed that the recipe had at least 4 steps before the meal even made it into the slow cooker. So basically you were cooking the entire meal and then placing it in the slow cooker. We all agreed that, that doesn’t really count as a slow cooker recipe. That in order to be a slow cooker recipe you need to be able to just dump everything in the slow cooker and walk away. All of my favorite slow cooker recipes start that way, including my slow cooker beef vegetable soup.
Slow Cooker Beef Vegetable Soup
1lb cubed stewing beef
1/2 cup frozen corn
1/2 cup carrots finely diced
1/2 cup frozen peas
3 Medium sized potatoes diced
1 – 28 oz can of diced tomatoes
28 oz water
Salt and pepper
Place a first 6 items in the slow cooker. Take empty tomato can and fill with water, add water to slow cooker, season with salt and pepper and cook on low for 6 -8 hours.
If you want to add an extra step to the process (and trust me this one is worth it) brown the beef before you put it in the slow cooker. This stops the beef from drying out, which can sometimes happen in a slow cooker. This extra step only took me about 10 minutes and was well worth it. I also added some of the drippings from the pan, which gave the soup some extra flavor.
I’m the type of person who could eat soup every day and I don’t really believe there is ever a “wrong season” for soup. This soup freezes really well, so I suggest freezing it in individual portions so that you can enjoy it again.