Babys Vegetable And Beef Soup For The Crock Pot Recipes

CROCKPOT BEEF VEGETABLE SOUP

Steps:

• In a large skillet, heat the oil over medium high. Add the beef and sprinkle with 1 teaspoon salt and pepper. Brown the beef on all sides, disturbing it as little as possible on each side so that it develops nice coloring. Once the beef is lightly browned (it won't be all the way cooked through), remove it to a 6-quart slow cooker.
• To the pan, add the onion. Cook and stir until the onion is beginning to soften, about 3 minutes. Stir in the garlic and let cook 30 seconds. Splash in about 1/2 cup the beef broth and scrape up any browned bits that have stuck to the bottom (this is flavor!). Let the broth reduce for 2 minutes, then transfer the entire mixture to the slow cooker.
• To the slow cooker, add the carrots, potatoes, parsnips, and celery.
• Add the diced tomatoes in their juices, tomato sauce, tomato paste, Worcestershire, oregano, paprika, sugar, 2 1/2 cups beef broth, and remaining 1 teaspoon salt.
• Cover and cook on low for 8 hours, until the beef and vegetables are tender. Stir in the peas, just until warmed through. If the soup is thicker than you would like, add the remaining 1 cup beef broth until you reach your desired consistency. Serve hot, sprinkled with fresh parsley.

STUFFED CABBAGE SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add coleslaw mix and onion; cook for 4 minutes. Add broth, tomatoes, water, brown sugar, lemon juice, and salt.
• Bring mixture to a boil, add rice, and reduce heat to medium-low. Cover and let simmer until rice is tender, about 45 minutes.

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.

SLOW COOKER BEEF VEGETABLE SOUP

Steps:

• Place meat, corn, green beans, carrots, potatoes, tomatoes, soup mix, and salt and pepper to taste into the slow cooker; stir to combine.
• Cook on LOW for at least 6 hours. Add water if necessary.

ALPHABET BEEF VEGETABLE SOUP- CROCK POT

Steps:

• Sprinkle beef with salt and pepper.
• Heat oil in a large nonstick skillet over high heat.
• add beef, a few pieces at a time, and cook 2 minutes on each side. Transfer to slow cooker.
• Add onion and carrots to skillet and saute 3 minutes.
• Transfer contents of skillet to slow cooker and add tomato sauce, beef and chicken broths, and green beans.
• Cover and cook on LOW for 5 to 6 hours.
• Remove lid and add the peas, corn, and noodles and stir inches.
• Cover and cook for an additional 45 minutes to an hour before serving.

SLOW COOKER BEEF VEGETABLE STEW

Steps:

• Place the beef, potatoes, water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Cover and cook on high until thickened, 30 minutes. Stir in peas; heat through.

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.