Slow-Cooker Beef and Garden Vegetable Soup

Name: Slow-Cooker Beef and Garden Vegetable Soup
Yield: Serves 6
Ingredients: 2 , onions, chopped fine; 3 tablespoons, tomato paste; 1 tablespoon, minced fresh thyme or 1 teaspoon dried; 4 , garlic cloves, minced; 1/4 ounce, dried porcini mushrooms, rinsed and minced; 1 teaspoon, canola oil; 6 cups, chicken broth; 4 , carrots, peeled and cut into 1/2-inch pieces; 1 , (14.5-ounce) can diced tomatoes; 2 teaspoons, low-sodium soy sauce; , Salt and pepper; 1 1/2 pounds, boneless beef chuck-eye roast, trimmed of all visible fat and cut into 1-inch pieces; 8 ounces, green beans, trimmed and cut on bias into 1-inch lengths; 1/4 cup, chopped fresh basil

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Main Courses

Beef

Soups

A cookbook recipe exclusively for All-Access members from Healthy Slow Cooker Revolution

SERVES6

Slow-Cooker Beef and Garden Vegetable Soup

A cookbook recipe exclusively for All-Access members from Healthy Slow Cooker Revolution

WHY THIS RECIPE WORKS

It's rare that you find a vegetable-packed soup that also features tender, juicy chunks of beef, but this slow-cooker version does just that. Because the meat simmers for hours in the slow cooker, it infuses the fragrant broth with beefy fl...

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