Crockpot Beef And Beet Soup Recipes

BEEF AND BEET BORSCHT

Steps:

• Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, carrots, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
• Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
• Serve garnished with sour cream and dill.

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.

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.

SLOW-COOKER VEGETABLE BEEF SOUP

Steps:

• In 3- to 4-quart slow cooker, mix all ingredients except frozen vegetables.
• Cover; cook on Low heat setting 7 to 8 hours.
• Add mixed vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until vegetables are crisp-tender. Remove bay leaves before serving.

SLOW COOKER BORSCHT

Steps:

• Place beef, beets, tomatoes, potatoes, carrots, onion, and garlic in a slow cooker. Whisk together the beef broth, tomato paste, vinegar, brown sugar, dill weed, parsley, bay leaf, salt, and pepper. Pour mixture over the beef and vegetables, adding more broth to cover as needed.
• Cover and cook on Low for 8 1/2 hours, or High for 4 hours.
• Set heat to High, then stir in the shredded cabbage. Cover and continue cooking until the cabbage tender, about 30 minutes. Remove bay leaf. Serve in a bowl with a dollop of sour cream.

EASY CORNED BEEF AND CABBAGE

Steps:

• Place the onion, potatoes and carrots in a 6- to 7-qt. slow cooker. Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage., Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Discard bay leaf before serving.

SLOW COOKER BEEF BARLEY SOUP

Steps:

• In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker.
• Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.

SLOW-COOKER BEEF AND BARLEY SOUP

Steps:

• In a 5-to-8-quart slow cooker, add the beef, stock, carrots, onion, barley, thyme, porcini, 2 teaspoons salt, 1 teaspoon black pepper and 2 cups water. Stir to combine, cover and cook on low until the meat shreds when pulled with two forks, 6 to 8 hours.
• If your soup has fat on the surface, skim it with a spoon. (The amount will vary, depending on your cut of meat.) Remove and discard the thyme. If using chuck, shred the meat using two forks right in the pot; if using short ribs, transfer to a cutting board and pull the meat away from the bones. Remove any excess fat and cartilage, then chop and shred the meat and return it to the slow cooker. Stir in the vinegar. If the flavors taste muted, add salt and vinegar. If it's too mild, add more black pepper.

CROCKPOT BEEF AND BEET SOUP

Steps:

• Trim fat from meat. Cut meat into 3/4 to 1-inch pieces. Transfer meat to a 5- or 6-quart crockpot. Stir in undrained beets, broth, undrained tomatoes, water, onion, dill and pepper.
• Cover and cook on LO heat for 9 to 11 hours or on HI heat for 4-1/2 to 5-1/2 hours.
• If using LO setting, turn to HI setting. Stir in coleslaw mix. Cover and cook for 30 minutes more. Top individual servings with sour cream.

BEEF, BEET AND CABBAGE SOUP (CROCK POT AND WW)

Steps:

• In a large skillet over medium high heat heat the oil and then add the beef, cooking until browned (10 minutes). Transfer beef to slow cooker.
• Add onions to skillet and cook until softened (5 minutes). Transfer to slow cooker with the remainder of the ingredients.
• Cover and cook on low for 8-10 hours.
• Remove bay leaf and serve.