Slow-Cooker Beef and Garden Vegetable Soup | America's Test Kitchen

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