I love being in the kitchen, and I love feeding people good food. That’s why recipes have always been a big part of The Joyful Home. Each week, in addition to our regular meals, I test at least one new recipe on my family. Sometimes, they’re delicious. Sometimes, not so much. I’m continually tweaking things, and I love being able to share the final results with you.
This Slow Cooker Vegetable Beef Soup is a 5-star favorite. 5 stars because all five of us love it. That includes my picky eater who normally doesn’t eat soup. It’s hearty and full of tender beef, savory broth, and whatever vegetables you and your family like.For the beef, use either stew meat or a boneless chuck roast. Both are generally inexpensive, which is a bonus. The marbling in a roast means a richer flavor, but I make sure to trim off any fatty pieces. No one likes eating that. Before adding to your slow cooker, sear the beef in a little oil over medium-high heat. Don’t cook it all the way, but try to get a nice brown crust. This will add so much flavor to the finished soup.
For the veggies, stick with the basics–celery, carrots, onion–plus anything else your family likes. For us, that means mushrooms, red potatoes, and peas. I also add barley because it reminds me of the Campbell’s Soup I loved so much as a kid.
For the broth, I like Better Than Boullion beef base and water. It has a richer flavor that most beef broth. It also comes in a small jar, so you can easily use just what you need. Just toss everything into your slow cooker, and give it a good stir. Set it on low heat, and cook for 6-8 hours. To add a bit of brightness, I like adding fresh parsley about 30 minutes before serving. It also makes a pretty garnish.
Meals like this are such a joy to make and serve. The ultimate compliment? When your kids ask to eat the leftovers for breakfast the next day. That actually happened last week–Gracie traded in her usual bagel with cream cheese for this soup. Makes a mama’s heart happy.
Sharing with The Inspiration Gallery.