top of page

Beef & Vegetable Soup

Serving 6 persons

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours 15minutes


1 tablespoon canola oil

2 pounds chuck roast

1 teaspoon salt divided

1/2 teaspoon coarse ground black pepper

4 russet potatoes peeled and diced

3 carrots peeled and diced

1 cup green beans diced

1 cup corn

3 garlic cloves minced

1 yellow onion diced

2 bay leaves

3 tablespoons beef paste *

1/4 cup tomato paste

5 cups water (or enough to cover the ingredients by about 1/2 inch)

1 cup frozen peas


Heat a skillet or other heavy skillet on medium high heat with the canola oil.

Season the beef with half the salt and pepper.

Sear the beef for 5 to 10 minuteson each side until you see a deep golden crust formed on each side.

Trim any large sections of fat and cut the rest of the beef into 2 inch chunks.

To slow cooker the add the beef, rest of the salt and pepper, potatoes, carrots, green beans, corn, garlic, yellow onion, bay leaves, beef base and tomato paste.

Add water to your skillet on medium high heat and scrape up the browned bits in the skillet.

Add the water to your cooker.

Stir well and cook 2 hours

15 minutes before serving add in the peas and stir.


Recent Posts

See All


bottom of page