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Working the holidays at the post office is very hectic, we are all working really long hours, tons of letters, packages, and this year, 4 days of snow! At our post office we have what we call “12 days of Christmas Food”. Everyone signs up on the calendar to bring in food for the 12 days preceding Christmas. I think this food is the only thing keeping me going some days! Anyway, a co-worker brought in her version of this soup, and it was a hit (hers had meatballs). I created my version with stew meat, because I don’t have time for meatballs.
This Slow Cooker Hearty Italian Beef Soup has slight creamy texture, and is so good topped with parmesan cheese, and french bread for dipping.
Below is my YouTube video of this recipe, you can follow me on YouTube, here.
- 2 pounds beef stew meat, cubed
- cooking oil
- ½ cup White Onion, diced
- 1 cup Carrots, diced
- 1 cup Celery, diced
- 2 (14.5-oz.) cans Italian seasoned diced tomatoes
- 2 (15-oz.) cans great northern beans, drained
- 2 (15-oz.) cans beef broth
- 1 (8-oz.) can tomato paste
- ½ tsp. salt
- ¼ tsp. pepper
- ¼ tsp. onion powder
- 1½ tsp. dried oregano
- french bread
- parmesan cheese
- Set a skillet over medium high heat. Add enough cooking oil to coat the bottom of the pan. Brown the stew meat on all sides
- Add meat to slow cooker.
- Add the carrots, onion, celery, diced tomatoes, beans, beef broth, tomato paste, salt, pepper, onion powder and oregano, stir.
- Cover and cook on LOW for 9 hours without opening the lid during the cooking time.
- Serve topped with parmesan cheese and with french bread for dipping.
I used my 6-quart Crock-Pot for this recipe. I recommend this size or larger.
Looks fantastic! I’m gonna pin this and try it soon 🙂 Thank you so much for linking this recipe up at Recipe Sharing Monday! The new link party is up and I’d love to see you back. Have a great week. 🙂
Definitely going to try this one! For some reason, my family thinks soup needs meat all the time so this will be one for all of us…meat and veggies. This just might be on the menu this weekend! Thanks Sarah!
Good Lisa! This soup is soooo good! And thank you for sharing it on your Blog Facebook Page!
Sarah, the soup was amazing! I blogged it on Blogghetti and linked back to you as well.
Awesome Lisa! Love it!
I would love to make this during the week so dinner is ready when we get home. Since prepping meat in the morning is something I definitely don’t have time for, do you think I could skip browning it? I know I might lose some of the flavor, but do you think it would be just as good? It looks delicious!
Yes Alicia, I actually have made this for a freezer meal, skipped browning. And this recipe can be split into 2 freezer bags for 2 different meals, thaw completely before putting into the slow cooker. Still tastes great!
When you have time prepare several portions of the meat and freeze in separate bags. When needed, thaw a bag in the fridge one or two days ahead. In the morning proceed as you would.
One of the best beef vegetable soup I have ever tasted. Perfect, thanks for sharing
I just read Alicia’s question about not browning the meat (a question I was going to ask). In your reply, you mention splitting it into 2 freezer bags. I like that idea since it is just my husband and I. My question is “do I split the soup BEFORE or AFTER I cook it???? If I understand your comment above, I assume I would COOK the soup in 2 different batches??
Before cooking. Then you’ll have 2 meals to cook.
It looks good but the ads covered the last part of this recipe…..
What device are you on Mardell, I will look into that ASAP.
how many hours on high setting?
I would do 5 hours on high.
Could I half the recipe for a 4qt slow cooker?
I don’t see why not!
How would I alter recipe for 15 people?
Hi Robert, I would make 1.5 of this recipe. That should be plenty.
Thanks, I will try that.
By the way can wine be added with the recipe?
Yes! I think a little would be great, about a half cup to a cup. I love red wine with beef.