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Classic Beef and Three-Bean Vegetable Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 lb beef stew meat, cut into bite-size pieces
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 4 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions
 

  • Add the beef stew meat, onion, carrots, and celery to the slow cooker.
  • Pour in the beef broth and diced tomatoes.
  • Stir in the kidney beans, black beans, and pinto beans.
  • Add the garlic powder, oregano, salt, and black pepper. Stir everything to combine.
  • Cover and cook on low for 7 to 8 hours until the beef is tender.
  • Stir once more before serving.

Notes

If the soup thickens too much after cooking, add a splash of extra broth when reheating. Leftovers keep well in the fridge for up to three days and taste even better the next day once the flavors settle. For a different texture, mash a few beans against the side of the pot before serving.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board