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

Name: 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

www.americastestkitchen.com

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.

Keywords

Soups
Main Courses
Beef

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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