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5 from 3 votes
Vegetable Beef Soup
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Vegetable Beef Soup
Prep Time
30 mins
Cook Time
6 hrs
Total Time
6 hrs 30 mins
 
Course: Main Course
Cuisine: American
Servings: 8 people
Author: Linda Loosli
Ingredients
  • 1 pound of stew meat, cut into smaller pieces
  • 1 yellow summer squash, diced
  • 1 cup of chopped onion
  • 1 cup diced red bell pepper
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup cooked red quinoa, cooked as directed on package
  • 1 14-ounce can diced tomatoes
  • 1 6-ounce can tomato paste
  • 1 15-ounce can chili beans, not drained
  • 1 15-ounce can pinto beans, not drained
  • 1 quart beef broth
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 1 cup of frozen peas (add to the slow cooker about an hour before serving)
Instructions

  1. Grab a frying pan and brown the cut-up stew meat in a little oil, if desired. I like my meat browned for my soups. This is optional. Place the browned meat in your slow cooker. Add the yellow summer squash, chopped onions, red bell peppers, celery, carrots, and cooked red quinoa. Add the diced tomatoes, tomato paste, chili beans, pinto beans, and beef broth. Add the spices listed in the recipe. Stir until mixed thoroughly. Set your slow cooker on high for 5-6 hours, low for 7-8 hours, or until the vegetables and meat are cooked as desired. Add one cup of frozen peas to the slow cooker about an hour before serving. I typically serve this soup with French Bread! Enjoy.

    OPTIONAL: Cook on the stove in a Dutch oven, or large soup pot. Bring the soup to a slight boil, then simmer for 2-3 hours, or until the meat and vegetables are cooked as desired. Add one cup of frozen peas to the slow cooker about an hour before serving. I serve this soup with French Bread! Enjoy.