Erickson Slow Cooker Vegetable Beef Soup

Ingredients

2 lb beef chuck, cut in 1-inch pieces

1 1/2 tsp kosher salt

1 tbsp olive oil

1 onion, diced

3 carrots, sliced

3 celery ribs, sliced

3 garlic cloves, minced

1 28-oz can diced tomatoes

5 cups low-sodium beef stock

2 cups diced potatoes

1 cup green beans

1 tsp dried thyme

1 bay leaf

1 cup frozen corn

1 cup frozen peas

Directions

1. Season and brown beef in hot oil. Transfer to slow cooker.

2. Add onion, carrots, celery, garlic, tomatoes, stock, potatoes, green beans, thyme, and bay leaf.

3. Cook on LOW 7 to 8 hours until beef and potatoes are tender.

4. Add corn and peas for the final 15 minutes. Remove bay leaf and adjust seasoning.