Crock-Pot Beef Vegetable Soup
Submitted by swolf41
Hearty slow cooker beef vegetable soup loaded with potatoes, carrots, stewed tomatoes, and herbs. Six hours on low builds a broth that warms you from the inside out.
YIELD
4 servingsPREP
15 minCOOK
6 hrsREADY
6 hrsThis is the kind of soup that makes you glad the weather turned cold.
Stewing beef, potatoes, carrots, celery, and stewed tomatoes go into the crock pot with garlic, thyme, bay leaf, and a splash of Worcestershire. Six hours on low and the kitchen smells like someone’s been cooking all day (you barely lifted a finger).
Frozen mixed vegetables get stirred in during the last half hour so they keep a little bite instead of going mushy.
Want more depth? Add half a cup of red wine with the veggies. It rounds out the broth with a richness that’s hard to beat.
Kitchen Tips
- Trim and cut your stewing beef into true bite-size pieces so every spoonful has meat in it
- Whole peppercorns give a gentler heat than ground pepper and won’t cloud the broth
- In a rush? Cook on high for 3.5 hours instead of 6 on low
- Remove the bay leaf before serving. Nobody wants to bite into that
Ingredients
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.
Comments
