Crock-Pot Beef Vegetable Soup
Yield
4 servingsPrep
15 minCook
6 hrsReady
6 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
stewing beef
trim, bite size |
|
| 1 | can |
tomatoes
stewed, sliced |
*
|
| 3 | each |
potatoes
peeled, diced |
|
| 2 | each |
carrots
peeled, pennied |
|
| 1 | each |
garlic cloves
crushed |
|
| 3 | each |
peppercorns
|
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | each |
celery stalks
|
|
| 1 | small |
onions
diced |
|
| 4 | cups |
water
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | teaspoon |
thyme
|
*
|
| 1 | teaspoon |
parsley leaves
chopped |
|
| 2 | each |
beef bouillon cubes
low sodium |
*
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 2 | cups |
mixed vegetables
frozen |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
stewing beef
trim, bite size |
|
| 1 | can |
tomatoes
stewed, sliced |
*
|
| 3 | each |
potatoes
peeled, diced |
|
| 2 | each |
carrots
peeled, pennied |
|
| 1 | each |
garlic cloves
crushed |
|
| 3 | each |
peppercorns
|
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | each |
celery stalks
|
|
| 1 | small |
onions
diced |
|
| 946 | ml |
water
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2.5 | ml |
thyme
|
*
|
| 5 | ml |
parsley leaves
chopped |
|
| 2 | each |
beef bouillon cubes
low sodium |
*
|
| 15 | ml |
worcestershire sauce
|
|
| 473 | ml |
mixed vegetables
frozen |
|
Directions
Place all except frozen vegetables in crock pot.
Turn on low and cover, cooking for 6 hours.
One half hour before serving, turn up to high, add frozen veggies, stir and cover.
NOTES: If you are in a hurry you can do this in 3½ hours on high heat.
Remove the bay leaf before serving.
You can add ½ cup of red wine with the vegetables for a more robust flavor.
