SLOW COOKER BEEF VEGETABLE NOODLE SOUP

This delicious slow cooker beef vegetable noodle soup couldn’t be easier! Everything (including the pasta!) cooks right in the slow cooker.

INGREDIENTS

Persimmon

- stew meat - carrots - celery - onion or shallot - salt - dried thyme - bay leaf - garlic - beef broth - tomatoes - egg noodles

Radish
Artichoke
Carrot

INSTRUCTIONS

STEP 1

In the insert of an 8-quart slow cooker, add the beef, carrots, celery, onion, salt, thyme, basil, bay leaf, garlic, broth, and diced tomatoes. Stir to combine.

STEP 2

Cover and cook on low for 7-8 hours or high for 4-5 hours until the beef is fall-apart tender.

STEP 3

Stir in the egg noodles. Cover and cook on high until the noodles are tender, about 10-20 minutes.

STEP 4

To thicken (optional), whisk together the cornstarch or flour and beef broth until smooth. Stir the mixture into the slow cooker until well-combined. Cover and cook on high for 4-5 minutes.

SWIPE UP  TO GET THIS DELICIOUS RECIPE!

SWIPE UP  TO GET THIS DELICIOUS RECIPE!

SWIPE UP  TO GET THIS DELICIOUS RECIPE!