Aunt Phoebes Crock Pot Beef Veggie Soup Recipes

CROCK POT BEEF VEGETABLE SOUP

Steps:

• In a 3 1/2 or 4 quart slow cooker, combine beef chuck pieces, sliced carrots, sliced celery, cubed potatoes and chopped onion.
• Sprinkle with seasonings.
• Add bay leaf, tomatoes with their juices and broth and brown sugar.
• Stir until all ingredients are combined.
• Cover, cook on low heat for 8-10 hours or on high for 4-5 hours.
• About 1 hour before soup is done, stir in the peas and green beans.
• Remove and discard bay leaf.
• To serve, garnish with parsley if desired.

AUNT PHOEBE'S CROCK POT BEEF VEGGIE SOUP

Steps:

• I use kitchen shears to cube and trim fat.
• Base: The 3 or 4 cups of water depends on how much evaporation your cooker creates. Simmer on high for 2 1/2 hours.
• After adding veggies and spices, stir and simmer until you are pleased with the taste. Approximately another 2 1/2 to 3 hours.
• Note: If I want to reduce cook time on this recipe I will sometimes saute` the celery and carrots before adding to the cooker.
• I usually serve corn fritters or cornbread with this soup.

AUNT GIN'S VEGETABLE SOUP (CROCK POT)

Steps:

• Combine all ingredients in large crock pot.
• Cook on low at least 8-10 hours.
• You can use home canned or store bought vegetables. (If you use salt-free vegetables, you will need to cut back on the sugar.) I have found it best to freeze leftovers after 24 hours, if you add the onion, or the flavor really starts to get strong. If not, you can store it for several days in the refrigerator and reheat as needed. It works well to put all the ingredients in the crock pot the night before, store in the refrigerator and then cook the next day.

SLOW COOKER VEGETABLE BEEF SOUP

Steps:

• In a 5-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 6 hours. Add vegetables; cover and cook on high 2 hours longer or until the meat and vegetables are tender.