SLOW COOKER VEGETABLE BEEF SOUP
We are a soup sort of family. All year long, we like to enjoy soup for dinner. In the summer, we will enjoy soup paired with a salad and during the fall and winter months, we like to enjoy our soup with bread. Soup is great year round but when fall and winter arrive, I like to bust out my crock-pot and whip up a big batch of soup that I know we can eat for a couple of days. Slow cooked soup seems to get better the longer it cooks.
Vegetable beef soup is one of my families favorite soups. They love when I make a big batch of Slow Cooker Vegetable Beef Stew or when I make this super delish Vegetable Beef Soup. Perfect for warming up on a cold day
My kiddos can be picky about eating their vegetables. When I load them in a soup, casserole, or stew, they do not complain much. I will find a few peas in the bottom of one of their bowls, green beans in another, ha ha. But in general they will actually eat the veggies when they are immersed in a sauce or broth.
Making soups in the slow cooker is so easy. I usually brown off my meat a bit before adding it to the Crock-Pot. but, you can actually skip that step if you are pressed for time. Dropping everything in the slow cooker and then letting it cook all day makes for the most tender meat and veggies.
If you are a fan of Vegetable Beef Soup, this recipe will become one of your favorites. With just a package of beef, veggies, broth, and a few seasonings you can have this one cooking in know time at all.
INGREDIENTS
1 – 1 1/2 lb Stew Meat cut into bite size pieces
24 oz thawed Frozen Mixed Vegetables
4 cup diced Red Potatoes
1 large Onion, diced
15 oz Diced Tomatoes undrained
15 oz Great Northern Beans drained
32 oz Beef Broth
1 1/2 tsp Seasoned Salt
1 tsp Minced Garlic
2 Bay Leaves
1 tbsp Vegetable Oil
1 – 1 1/2 lb Stew Meat cut into bite size pieces
24 oz thawed Frozen Mixed Vegetables
4 cup diced Red Potatoes
1 large Onion, diced
15 oz Diced Tomatoes undrained
15 oz Great Northern Beans drained
32 oz Beef Broth
1 1/2 tsp Seasoned Salt
1 tsp Minced Garlic
2 Bay Leaves
1 tbsp Vegetable Oil
DIRECTIONS
Season cubed beef with seasoned salt and pepper.
In a large skillet, heat oil over medium heat.
Brown beef in skillet on all sides.
Transfer beef to slow cooker.
Add remaining ingredients, stir and cover.
Cook on low for 8-10 hours or high for 4-5 hours.
Test doneness by checking potato to see if it is soft and beef to make sure it is not tough.
Remove bay leaves and serve.
Season cubed beef with seasoned salt and pepper.
In a large skillet, heat oil over medium heat.
Brown beef in skillet on all sides.
Transfer beef to slow cooker.
Add remaining ingredients, stir and cover.
Cook on low for 8-10 hours or high for 4-5 hours.
Test doneness by checking potato to see if it is soft and beef to make sure it is not tough.
Remove bay leaves and serve.
I made this vegetable soup for dinner and then we also enjoyed it for our lunches for the past two days. The longer it cooks, the more flavor it has. Love it! Do you have a favorite slow cooker soup you enjoy during the fall and winter months?
hopper.com/)
Slow Cooker Vegetable Beef Soup
Ingredients
- 1 - 1 1/2 lb Stew Meat cut into bite size pieces
- 24 oz thawed Frozen Mixed Vegetables
- 4 cup diced Red Potatoes
- 1 large Onion, diced
- 15 oz Diced Tomatoes undrained
- 15 oz Great Northern Beans drained
- 32 oz Beef Broth
- 1 1/2 tsp Seasoned Salt
- 1 tsp Minced Garlic
- 2 Bay Leaves
- 1 tbsp Vegetable Oil
- Instructions
- Season cubed beef with seasoned salt and pepper.
- In a large skillet, heat oil over medium heat.
- Brown beef in skillet on all sides.
- Transfer beef to slow cooker.
- Add remaining ingredients, stir and cover.
- Cook on low for 8-10 hours or high for 4-5 hours.
- Test doneness by checking potato to see if it is soft and beef to make sure it is not tough.
- Remove bay leaves and serve.
(http://cincys
0 nhận xét:
Đăng nhận xét