Slow Cooker Beef Vegetable Soup

Recipe by Catherine Pla

Serves 4-6

Slow Cooker Beef Vegetable Soup

A warming, savory, veggie-packed soup

• 1 T avocado oil (or other neutral oil)

• 1 lb chuck roast, cut into cubes (or stew meat)

• 2 sage sprigs, 2 rosemary sprigs, 2 thyme sprigs, tied up with kitchen twine

• Mirepox (2 carrots, 2 stalks celery, 1 onion, diced)

• 1-2 T tomato paste

• 1 14 oz can diced tomatoes

• Pinch cayenne (optional)

• 1 t paprika

• 3 garlic cloves, minced or pressed

• 1 1⁄2 c mini potatoes, halved if large

• 1 bay leaf

• 3-4 c beef broth

• 1 cup green beans, fresh or frozen

• 1 t kosher salt

• 1⁄2 t ground black pepper

• 1 small zucchini, diced

• 3c baby spinach or kale

• Garnish with chopped parsley

In a medium heavy-bottomed pot, or in your slow cooker if you have the sauté function, heat the oil. Add the meat and a generous pinch of salt. Sauté over medium heat, stirring occasionally, for about 5 minutes, until beef is browned. Add the mirepoix, tomato paste, tomatoes, cayenne, paprika, garlic, potatoes, herb bundle, bay leaf, broth, beans, salt, and pepper. Cook on low for 8 hours.

Add diced zucchini and spinach to the slow cooker, turn to high (or sauté function) and simmer until squash is tender, 10-15 minutes.

Remove herb bundle and bay leaf. Taste, and add salt and pepper if needed. If the soup is too thick, add some more water or stock.

Garnish with chopped parsley.