Slow Cooker Beef Vegetable Noodle Soup
Ingredients
The soup
-
2-3
pounds
stew meat or chuck/arm roast, cubed
-
2
cups
diced carrots
-
1
cup
diced celery
-
½
cup
small diced onion or shallot
-
1
teaspoon
salt
-
½
teaspoon
dried thyme
-
½
teaspoon
dried basil
-
1
bay leaf
-
3
cloves
garlic, finely minced
-
7
cups
beef broth
-
1
28-ounce can
undrained diced tomatoes
-
4
cups
uncooked wide or extra wide egg noodles
-
1
cup
frozen peas
To thicken
-
2
tablespoons
cornstarch
-
1/4
cup
all-purpose flour
-
1
cup
beef broth
Instructions
- Add the beef, carrots, celery, onion, salt, thyme, basil, bay leaf, garlic, broth, and diced tomatoes to the slow cooker and stir to combine.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender.
- Stir in the egg noodles and cover, cooking on high until the noodles are tender, about 10-20 minutes.
- To thicken, whisk together cornstarch or flour with the remaining cup of beef broth until smooth, then stir into the slow cooker.
- Cover and cook on high for an additional 4-5 minutes, then stir in the peas and warm through.
Nutrition Facts (estimated)
Servings
8
Calories
301
Total fat
7g
Total carbohydrates
25g
Total protein
33g
Sodium
1358mg
Cholesterol
86mg
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