Lazy Day Beef and Vegetable Soup
Cozy Up with Hearty Vegetable Beef Soup: A Family Favorite
As the weather cools down, there’s nothing quite like a warm, comforting bowl of soup. And when it comes to classic comfort food, our Vegetable Beef Soup recipe hits all the right notes! This isn’t just any beef soup; it’s packed with tender beef, wholesome chickpeas, vibrant vegetables, and a touch of Italian seasoning that will have your family asking for seconds.
This recipe is designed for ease and flavor. We’ve opted for a slow cooker method, meaning minimal effort for maximum deliciousness. Simply combine the ingredients in the morning, and come home to a house filled with the inviting aroma of a home-cooked meal. It’s perfect for busy weeknights or a relaxing weekend dinner.
What makes this Vegetable Beef Soup special?
- Slow Cooker Simplicity: The slow cooker does all the work, allowing the flavors to meld beautifully over time.
- Nutrient-Rich: Packed with protein, fiber, and vitamins from the beef and vegetables.
- Customizable: Feel free to swap out your favorite vegetables or add a pinch of red pepper flakes for a little heat.
- Family-Approved: A guaranteed crowd-pleaser that even the pickiest eaters will enjoy.
Tips for the Best Vegetable Beef Soup:
- Beef Selection: Using a good quality beef stew meat is key. Look for pieces that are well-marbled for extra tenderness.
- Broth Matters: A flavorful beef broth makes all the difference. Using a reduced-sodium broth allows you to control the salt level.
- Don’t Skip the Chickpeas: They add a lovely texture and boost of protein.
- Pasta Perfection: We recommend Le Veneziane Italian Gluten Free Corn Pasta, but any small pasta shape will work. Add it towards the end to prevent it from becoming mushy.
Serving Suggestions:
Serve your Vegetable Beef Soup with a sprinkle of shredded Romano cheese, a side of crusty bread for dipping, or a simple green salad. It’s a complete and satisfying meal that’s perfect for any occasion.
Frequently Asked Questions:
Q: Can I use different vegetables?
A: Absolutely! Feel free to substitute your favorite vegetables, such as carrots, potatoes, or green beans.
Q: Can I make this soup in an Instant Pot?
A: Yes, you can! Reduce the cooking time to approximately 30-40 minutes on high pressure, followed by a natural pressure release.
Q: Can I freeze this soup?
A: Yes, this soup freezes beautifully. Allow it to cool completely before transferring it to freezer-safe containers.
Q: Is this recipe gluten-free?
A: It can be! We recommend using gluten-free pasta, like Le Veneziane Italian Gluten Free Corn Pasta, to make it fully gluten-free.
Q: Can I use dried chickpeas instead of canned?
A: Yes, you can! You’ll need to soak and cook the dried chickpeas before adding them to the soup. About 1 cup of dried chickpeas will equal 1 (15-ounce) can.
Vegetable Beef Soup
Ingredients
- 2-1/2 pounds Beef Stew Meat Cut into 3/4-inch pieces
- 2 cans Reduced-Sodium Beef Broth 14 to 14-1/2 ounces each
- 1 can Chickpeas 15 ounces, rinsed and drained
- 1 can Diced Tomatoes 14-1/2 ounces, no-salt added, undrained
- 1 cup Water
- 1 teaspoon Italian Seasoning Dried
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 2 cups Frozen Mixed Vegetables
- 1 cup Small Pasta Uncooked (Le Veneziane Italian Gluten Free Corn Pasta recommended)
Instructions
- Combine beef, broth, chickpeas, tomatoes, water, Italian seasoning, salt and pepper in a 4-1/2 to 5-1/2-quart slow cooker; toss to coat well.
- Cover and cook on HIGH 5 hours or on LOW 8 hours. (No stirring is necessary during cooking.)
- Stir in mixed vegetables and pasta.
- Continue cooking, covered, 1 hour or until beef and pasta are tender.
- Season with salt and pepper, as desired.
- Stir well before serving. Serve with shredded Romano cheese, if desired.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
