VEGETABLE BEEF SOUP - CROCK POT OR STOVETOP RECIPE
You can cook this in a crock pot - as this recipe outlines - or cook it on stove top. Whatever suits you! :)
Provided by Traci Coleman @TraciB70
Categories Beef Soups
Number Of Ingredients 9
Steps:
- Brown and drain beef. Place it in slow cooker and add remaining ingredients. Stir. Cover and cook on low for 8 hours.
- If preparing on stove top, cover and cook on medium-low heat for about 30 - 40 minutes until veggies are tender, stirring occasionally.
SLOW COOKER BEEF VEGETABLE SOUP
Easy, delicious, wonderful on cold winter days or anytime!
Provided by JUDY G
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 6h10m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 38.8 g, Cholesterol 50.7 mg, Fat 16.2 g, Fiber 7 g, Protein 20 g, SaturatedFat 6.2 g, Sodium 1251.6 mg, Sugar 4.9 g
SLOW COOKER VEGETABLE BEEF SOUP
What a treat to come home from work and have this savory soup ready to eat. It's a nice traditional beef soup with old-fashioned goodness.
Provided by Taste of Home
Categories Lunch
Time 8h10m
Yield 8-10 servings (about 2-1/2 quarts).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 183 calories, Fat 3g fat (0 saturated fat), Cholesterol 48mg cholesterol, Sodium 102mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges
CROCK POT BEEF VEGETABLE SOUP
Make and share this Crock Pot Beef Vegetable Soup recipe from Food.com.
Provided by CookingONTheSide
Categories Stocks
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 16
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.
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- Dry the beef: Line a baking sheet with a few sheets of paper towels. Transfer the cubed beef onto the sheet and pat dry with paper towels. Season with salt and pepper on all sides.
- Heat 1 tablespoon oil in a large saute pan (I used my cast iron skillet) over medium-high heat. When the oil is sizzling hot, add in the cubed meat (as many as you can without crowding the pan) and cook for 3-4 minutes on each side or until the meat is nicely browned. Continue the same process with the rest of the meat. I had to do it in 3 batches.
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