Description
Warm up with this hearty and comforting Slow Cooker Beef Vegetable Pasta Soup, made with tender beef, vibrant vegetables, and cozy pasta. Perfect for a chilly night or easy weeknight dinner, this one-pot recipe is flavorful, nourishing, and effortless to prepare. Ideal for meal prep or leftovers, it's a family favorite packed with wholesome ingredients.
Ingredients
- 1.5–2 lbs beef stew meat or chuck roast, cut into chunks
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 potatoes, diced
- 1 cup green beans, trimmed and cut
- 1 (14.5 oz) can diced tomatoes
- 4 cups beef broth
- 2–3 garlic cloves, minced
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1 cup small pasta (ditalini or elbow)
- 1 tbsp olive oil (optional, for browning the beef)
Instructions
- (Optional) Heat olive oil in a skillet over medium heat. Brown the beef for extra flavor.
- Add beef, onion, carrots, celery, potatoes, green beans, tomatoes, garlic, Italian seasoning, salt, and pepper to the slow cooker.
- Pour in beef broth to cover ingredients.
- Cover and cook on low for 7–8 hours or high for 4–5 hours, until beef and veggies are tender.
- About 30 minutes before serving, stir in pasta and let it cook until tender.
- Taste and adjust seasoning if needed. Serve hot.
Notes
- For a vegetarian version, omit the beef and use vegetable broth.
- Use any veggies you have on hand like corn, zucchini, or spinach.
- Add red pepper flakes or hot sauce for a spicy kick.
- Cook pasta separately if planning to store leftovers to avoid soggy noodles.
- Freeze soup without pasta for up to 3 months.
