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Garlic Thyme Beef Vegetable Soup

Garlic Thyme Beef Vegetable Soup

Browned beef cubes and vegetables slow cooked in a garlic and thyme beef broth with tomatoes and bay leaves.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 292 kcal

Equipment

  • Slow cooker
  • Skillet

Ingredients
  

Main Ingredients

  • 24 oz beef chuck cut into 1 inch cubes
  • 4 cup beef broth
  • 2 cup chopped mixed vegetables
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 can diced tomatoes 14.5 ounce can
  • 1 tsp salt
  • ½ tsp black pepper

Instructions
 

Cooking

  • Brown. Brown the beef in a skillet for 5 minutes.
  • Load. Add the beef to the slow cooker with the tomatoes, vegetables, onion, garlic, broth, and seasonings.
  • Cook. Cook on low for 6 to 8 hours.
  • Check. Make sure the beef and vegetables are tender.
  • Serve. Remove the bay leaves and serve hot.

Notes

Substitutions: Use frozen vegetables.
Tips: Add delicate vegetables late.
Storage: Refrigerate for up to 4 days.
Nutrition is calculated per serving.
Keyword Beef Broth, Beef Chuck, Diced Tomatoes, Garlic, garlic thyme beef vegetable soup