A hearty and flavorful soup made with tender beef and a medley of fresh vegetables, perfect for a comforting meal.
Prepare the beef by cutting it into bite-sized chunks.
Cutting the beef into uniform pieces ensures even cooking.
Peel and slice the carrots, chop the celery, cube the potatoes, and dice the onion.
Keep the vegetable pieces similar in size for consistent texture.
Add the beef, carrots, celery, potatoes, and onion to the slow cooker.
Layer the ingredients evenly for better flavor distribution.
Sprinkle the salt, thyme, basil, and oregano over the ingredients.
Adjust the seasoning to your taste preference.
Pour the diced tomatoes with their juices and the beef broth into the slow cooker. Add the brown sugar.
Stir gently to combine all ingredients.
Cover the slow cooker and cook on low for 8-10 hours or on high for 4-5 hours.
Cooking on low heat allows the flavors to meld beautifully.
About 1 hour before the soup is done, stir in the frozen green beans.
Adding the green beans later keeps them vibrant and crisp.
Remove and discard the bay leaf before serving.
Ensure no bay leaf pieces remain in the soup.
Serve the soup hot, garnished with fresh parsley.
A sprinkle of parsley adds a fresh touch to the presentation.
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