It's a cold, dreary day outside and you're craving something warm and hearty. Something that will warm your bones from the inside out and bring back memories of cozy family dinners. That's where this Slow Cooker Vegetable Beef Soup comes in. Packed full of tender chunks of beef, nutrient-dense vegetables, and savory broth, this soup is sure to be a crowd-pleaser. Perfectly simmers in your slow cooker all day long, allowing all the flavors to meld and the beef to become succulent and tender.

Growing up, my grandmother would make Vegetable Beef Soup on the stove and the delicious aroma would fill the entire house. It was a staple in our household, always present at family dinners and potlucks. It wasn't until I moved out on my own that I realized how much I craved that warm, comforting feeling that a bowl of soup brings. This recipe quickly became a go-to for chilly days and busy weeks when I didn't have time to cook dinner. Now, I make it at least once a month and always save the leftovers for the week ahead. Trust me, once you try this soup, it will become a staple in your household too.

Ingredients:

1.5 lbs of beef stew meat
2.5 tbsp of olive oil, divided
1.75 cups of chopped yellow onion (1 large)
1.25 cups of peeled and chopped carrots (3 medium)
1 cup of chopped celery (3 medium)
1.5 tbsp of minced garlic (4 cloves)
8 cups of low-sodium beef broth or chicken broth
2 (14 oz.) cans of diced tomatoes
1.5 tsp of dried basil
1 tsp of dried oregano
0.5 tsp of dried thyme
1 lb of red or yellow potatoes, chopped into cubes
1.5 cups (5 oz.) of chopped green beans
1.5 cups of frozen corn
1 cup of frozen peas
1/3 cup of chopped fresh parsley
Salt and pepper to taste

Instructions:

1. Heat a large pan to medium-high heat. Add beef cubes and cook until browned on all sides. Transfer beef to slow cooker.

2. In the same pan, sauté onions and garlic until they become translucent. Transfer onions and garlic to slow cooker.

3. Add all remaining ingredients to the slow cooker and stir to combine.

4. Cook on high for 3-4 hours or on low for 6-8 hours, or until beef is tender and falls apart easily with a fork.

5. Salt and pepper to taste before serving.

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