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Sometimes my schedule gets busier than I would like. I might have days or weeks that are filled a little too full with obligations. Luckily, this isn’t my life regularly and I’ve designed things that way on purpose! We live in a time when being “busy” seems to be almost expected. But as an energy-sensitive person, that type of life leaves me drained! And as much as I try to have plenty of quiet time being too busy does happen sometimes! But a girl still has to eat! That’s when recipes like this slow cooker beef stroganoff soup are perfect!
When I have a busy week, I don’t know what I would do without my slow cooker or Instant Pot! So many people just go through a drive-thru and pick up fast food, or eat some other highly processed convenience food. But that just doesn’t work well for my body so it’s not an option except for very rare occasions.
Whole foods are best!
What does work well for me is to eat whole foods as much as possible. So I usually cook from scratch as much as I can. So having a slow cooker and Instant Pot during the busy times is a life saver!
I’ve been wanting to create some new soup recipes while there is still a bit of a chill in the air. For some reason, I’m not big on soup during the summer months. I think it heats me up too much. I don’t drink hot tea or coffee during the hot months for the same reason! And I came up with a list of ideas for soups I wanted to create…and this beef stroganoff soup was at the top of my list!
I love slow cooker beef stroganoff! It makes the beef SO tender! But what about the same flavors…in a soup! Why not? So I threw this together and it turned out so well!
I do recommend that you cook the pasta separately and add it once everything is done cooking. This is particularly important if you’re using gluten-free or other alternative types of pasta. This allows the pasta to keep its firmness and not become mush!
I used chickpea-based pasta for this because it’s high in protein and doesn’t mess with my blood sugar levels! It turned out perfectly and was very filling!
I used arrowroot powder to thicken the soup, which is both gluten and grain-free. You can keep this meal gluten-free by using gluten-free pasta and grain-free by using chickpea or lentil pasta.
Slow Cooker Beef Stroganoff Soup
- slow cooker
- 1 pound stew meat or chuck roast cut into small chunks
- 3 cups broth
- 1/2 cup onion chopped
- 2 cloves garlic minced
- 1/2 tsp Herbs de Province
- 1/2 tsp sea salt
- 1/8 tsp black pepper
- 1 cup mushrooms sliced
- 1/4 cup sour cream
- 2 tbsp arrowroot powder
- 3 tbsp cold water
- 2 ounces pasta
- 2 tbsp Worchestershire sauce
- Add onions, garlic, meat, broth, Worchestershire sauce, and seasonings to slow cooker.
- Cover and cook on high for 4 hours or low for 7.
- 30 minutes before cooking time has finished, add the mushrooms and sour cream. Stir until the sour cream is fully mixed in.
- In a small bowl, mix together the arrowroot powder and cold water and add.
- Make the pasta according to package directions.
- Once the soup has finished cooking, drain the pasta and add it to the soup.
- Mix well and serve!