Beef Noodle Soup With Frozen Soup Vegatables

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

I've already declared that January exists (and is manageable) largely because of soup. And this wearisome cooker beefiness vegetable noodle soup but confirms that.

Showtime of all,everythingcooks in the tedious cooker. Yeah, that means the noodles, too. This saves time, dishes, and a whole lot of sanity. In fact, nerdy as it sounds, it makes me very, very happy to say: get alee! live on the edge! throw those uncooked noodles in the slow cooker and walk away!

I hope it all works out in a very hearty, delicious, flavorful way. Those tender chunks of beefiness + noodles + vegetables + slow cooked seasonings and broth are fantastic.

And with all the rage around Instant Pots and pressure cookers these days, isn't it time we gave the irksome cooker a chance to shine once again?

We already have craven noodle soup, why not beefiness noodle soup? With vegetables! And in the slow cooker! I call up it is a very adept idea.

This slow cooker soup definitely has a beef stew vibe to information technology (peculiarly if yous cull to thicken it at the end – details below). And the noodles are a totally pleasant and wonderful addition.

It is so, so yummy and the perfect, Easy repast for these frigid months.

Into the slow cooker

You're going to add:

• the beef (stew meat or a cubed chuck/arm roast)
• the vegetables (onions, carrots, and celery)
• the seasonings (thyme, basil, bay leaf, garlic, salt)
• the diced tomatoes (non pictured because my brain was somewhere else; I add them later – don't be like me)

Then pour in some skillful erstwhile-fashioned beef broth.

Really I'm not sure that beefiness goop is old-fashioned, but either way, you lot're going to need about eight cups total. Vii cups go into the soup correct now; the last cup is reserved to help thicken the soup at the end of cooking.

It doesn't look like much, but you're firm is going to scent really, really good while information technology'south cooking.

Also, last reminder: don't forget the tomatoes. I remembered to add mine about an hour into cooking. No harm done. Phew. Glad this soup is then forgiving.

Cover the slow cooker and cook on depression for 7-8 hours or on high for about 4-5. It's done cooking when the beef is fall apart tender and the veggies are tender.

Cooking Pasta in the dull cooker

At present for the fun part. Add the uncooked egg noodles correct into the piping hot soup. Extra broad or broad noodles are advisable and acceptable.

Stir the soup so the noodles are mostly submerged, cover, and cook on HIGH for about x-20 minutes until the noodles are tender. The exact time will depend on the type of noodles, the make of dull cooker, and your faith and diligence.

It's pretty hard to overcook them with that timeframe, so don't overthink information technology.

Get in ahead

Final week, I actually made this soup start to finish, let it absurd to warm room temperature, and so I popped the whole affair in the refrigerator for two days.

It was a lifesaver on a few actually busy weeknights. The noodles were slightly softer and the soup was much thicker, but it was still might tasty.

The whole family raves about this slow cooker beef vegetable noodle soup. In that location'southward a lot to dearest in that jumble of noodles and veggies.

To thicken or not to thicken

At this point, you lot tin stir in the peas and call information technology good OR you lot tin thicken the soup simply slightly.

I like to thicken it – that'southward what gives it a delicious beefiness stew flair.

Whisk together cornstarch or flour into that last remaining cup of broth until in that location are no lumps, and then stir that mixture into the slow cooker. Keep the slow cooker on high and let everything warm through and thicken slightly for a few minutes.

Throw in the peas. No demand to let them thaw. They'll exercise that on their own in the piping hot soup.

And it's too a slap-up way to cool the soup down just a piddling if you're serving it immediately.

Information technology's kind of pretty with all those colorful veggies. And wait at the tomatoes! Meet? I promised I added them, and I did. I actually used fire-roasted tomatoes in this batch, and it was succulent!

The soup volition thicken a chip as it cools, especially if leftovers are refrigerated.

This is such a delightful slow cooker meal. Information technology's hearty and nutritious and only direct upwards tasty.

Instant Pot Questions Answered Here

Since I know it'll exist asked (I know you guys pretty darn well!), I'm sure y'all could transition this to an Instant Pot recipe, simply I haven't tried it and I accept the following concerns/recommendations:

• as written, the quantities won't fit in the popular 6-quart size so the recipe will take to be cutting down
• it's tricky cooking beef and veggies together since the vegetables tin can often overcook; I'd recommend following the cooking method from this instant pot beef stew recipe OR merely live on the edge and toss it all in (minus the noodles)
• the noodles will probably have most a 2-3 infinitesimal cooking time depending on brand (for pasta in the Instant Pot, accept the cooking time on the package, cut it in half and subtract two more than minutes)

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Slow Cooker Beefiness Vegetable Noodle Soup

Yield: 8 servings

Prep Time: 25 mins

Cook Fourth dimension: nine hrs

Total Fourth dimension: ix hrs 25 mins

Soup:

• ii-3 pounds stew meat or chuck/arm roast, cubed
• 2 cups (340 g) diced carrots, nearly 2-three medium carrots
• 1 cup (170 one thousand) diced celery , virtually iii mediums stalks
• ½ cup (85 g) small diced onion or shallot
• 1 teaspoon table salt, I use fibroid, kosher salt
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• ane bay leaf
• 3 cloves garlic, finely minced (or 1 teaspoon garlic powder)
• 7 cups beef broth
• ane (28-ounce) can undrained diced tomatoes, or fire-roasted diced tomatoes
• 4 cups uncooked broad or extra wide egg noodles
• 1 cup frozen peas

To Thicken:

• ii tablespoons cornstarch OR i/iv cup all-purpose flour
• 1 cup beef broth

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

• Cover and melt on low for 7-8 hours or high for 4-v hours until the beef is autumn-autonomously tender.

• Stir in the egg noodles. Cover and cook on high until the noodles are tender, about 10-xx minutes (depending on the tedious cooker).

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

• Stir in the peas and warm through. Flavour to taste with additional salt and pepper, if needed.

Beef Goop : you'll demand ii quart cartons or cans of beef goop for this recipe. You'll use 7 of those cups at the kickoff and save the concluding cup for thickening the soup at the end of cooking.

Thickening Soup : thickening the soup is optional; doing so gives it a succulent beefiness stew vibe.

Serving: ane Serving , Calories: 301 kcal , Carbohydrates: 25 chiliad , Protein: 33 yard , Fat: 7 m , Saturated Fat: 2 g , Cholesterol: 86 mg , Sodium: 1358 mg , Cobweb: 3 g , Carbohydrate: 5 chiliad

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Recipe Source: inspired by a recipe in Southern Living Slow Cooker magazine

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