Slow Cooker Beef and Tomato Vegetable Soup Recipe
One of my favorite things about fall and winter is making some hot, comforting soups or stews. I have been craving soup for the last few weeks and I finally broke down and made some slow cooker soup. The prep for this recipe is pretty quick and I really like how it turned out. I love the strong tomato flavor in the broth, and the big chunks of veggies are delicious. It was so warm and yummy! Enjoy ;)
Slow Cooker Beef and Tomato Vegetable Soup (print recipe)
What you need:
1 cup onions, diced
4 large carrots, peeled, halved and sliced into 1 inch pieces
3 large red potatoes, peeled and cut into bite sized pieces
1- 8 ounce container white mushrooms, sliced
1- 14.5 ounce can diced tomatoes
1 cup fresh tomatoes, diced
1 pound beef stew meat (raw or cooked, I used leftover steak)
3 1/2 cups beef broth
1 tablespoon fresh parsley, minced
1 tablespoon fresh basil, minced
1 tablespoon fresh basil, minced
salt and pepper, if desired
Place all ingredients in a slow cooker and cook on low for 6-8 hours until all veggies are tender.
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