This slow cooker vegetable beef soup is a hearty, hands-off meal with tender beef, potatoes, carrots, leek, and peas. Add everything in the morning and return to a comforting homemade dinner.
Slow Cooker Vegetable Beef Soup
A hearty slow cooker soup with tender beef, potatoes, carrots, leek, onion, and green peas in savory beef broth.
Servings 6 servings
Ingredients
- 1 pound beef stew meat cut into cubes
- 3 cups beef broth
- 1 tablespoon minced garlic
- 2 potatoes cut into cubes
- 2 carrots cut into small cubes
- 1 leek sliced and rinsed
- 1 onion chopped
- Salt and black pepper to taste
- 1 cup green peas
Instructions
- Add the beef, broth, garlic, potatoes, carrots, leek, and onion to the slow cooker. Season with salt and black pepper.
- Cover and cook on low for 7 1/2–9 1/2 hours, until the beef and vegetables are tender.
- Stir in the green peas. Cover and cook on low for 30 minutes more, until the peas are heated through.
- Taste and adjust the seasoning before serving hot.
Serving and Storage
Serve the soup with crusty bread. Cool leftovers promptly and refrigerate them in an airtight container for up to three days.