CROCKPOT BEEF VEGETABLE SOUP
A thick and hearty Crockpot Vegetable Beef Soup packed with healthy vegetables and lean beef, cooked in a rich, savory broth. Comforting and so satisfying!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 8h10m
Number Of Ingredients 20
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.
Nutrition Facts : ServingSize 1 (of 6); about 1 1/2 cups, Calories 283 kcal, Carbohydrate 33 g, Protein 24 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 47 mg, Fiber 8 g, Sugar 11 g
SLOW COOKER BEEF BARLEY SOUP
A slow cooker makes this the easiest recipe ever. It has become a regular family favorite. So much so, that I was requested to bring it to Christmas Eve dinner. I usually use leftover boneless beef short ribs.
Provided by HCHImCBb
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 8h10m
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 305.7 calories, Carbohydrate 19.7 g, Cholesterol 45.6 mg, Fat 18 g, Fiber 5.1 g, Protein 16.6 g, SaturatedFat 6.1 g, Sodium 614.8 mg, Sugar 2.8 g
VEGETABLE BEEF SOUP (CROCKPOT)
The best vegetable beef soup I have ever had. I have been making this for over 20 years and it is that perfect soup to warm your soul. It is very hearty and filling, but very low in fat and good for you. It cooks all day in the crockpot, so you have very little work to do. Enjoy it as much as I do! I prefer to use fresh green beans in the soup, but if you want to use frozen that is fine. I have one friend who throws in an 10 oz pks of frozen mixed veggie, but I like the fresh veggies better. Cooking time reflects how long it needs to be in the crockpot.
Provided by LizP5885
Categories Vegetable
Time 8h15m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Put all ingredients in a 6 quart crock pot and stir well.
- Cover and cook on high for 6-8 hours. If you cook on low, you need a minimum of 12 hours.
SLOW-COOKER EASY POT ROAST
You already make getting big flavor on the table look easy, and this slow-cooker pot roast is no exception. Whip up a hearty beef roast slow-cooker recipe that comes together with Progresso™ beef broth, boneless beef chuck and veggies. You'll only need 25 minutes to prep-then you can go about your day as it cooks. Once dinnertime rolls around, you'll be greeted by a perfectly seasoned, pull-apart slow-cooker pot roast that will hit the spot every time.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h40m
Yield 6
Number Of Ingredients 14
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, place beef. Sprinkle with pepper and salt. Place potatoes, carrots and garlic over beef. In medium bowl, mix broth, tomato paste, thyme, mushroom soup and onion soup mix with whisk until smooth. Pour over beef and vegetables.
- Cover; cook on Low heat setting 7 to 8 hours or until beef is tender. Remove beef from slow cooker to serving platter. Using slotted spoon, transfer vegetables to serving platter with beef; cover to keep warm.
- In small bowl, mix cornstarch and water with whisk until smooth. Stir into liquid in slow cooker. Increase heat setting to High. Cover; cook 10 to 12 minutes or until slightly thickened. Serve gravy with beef and vegetables. Garnish with parsley.
Nutrition Facts : Calories 550, Carbohydrate 46 g, Cholesterol 105 mg, Fat 2, Fiber 7 g, Protein 39 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1640 mg, Sugar 8 g, TransFat 1 g
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
BEEF VEGETABLE SOUP FOR CROCK POT
Make and share this Beef Vegetable Soup for Crock Pot recipe from Food.com.
Provided by Bobbie
Categories Meat
Time 9h30m
Yield 7 serving(s)
Number Of Ingredients 16
Steps:
- In a nonstick skillet, cook beef and onion over medium high heat until meat is no longer pink; drain. Stir in salt and pepper.
- Transfer to a 5 quart slow cooker. Add the remaining ingredients. Cover and cook on low for 9 to 11 hours or until vegetables are tender. Discard bay leaf before serving.
- Depending on how "juicy" you like your soup, you can add more beef broth and V8 juice if you like.
- A little sweet potato substituted for some of the white potato might be good -- and I find adding a little cabbage to vegetable soup always kicks up the flavor just a notch.
Nutrition Facts : Calories 272.5, Fat 10.5, SaturatedFat 3.9, Cholesterol 44.5, Sodium 818.9, Carbohydrate 29.4, Fiber 4.3, Sugar 9.7, Protein 16.3
ALPHABET BEEF VEGETABLE SOUP- CROCK POT
Good hearty soup for those cold and rainy days, and so easy to make, just pitch it all in the crock pot! I made the mistake of putting the noodles in and letting it go too long, and they totally dissolved. It still tasted fine, it was just thicker. Make sure you put them in no more than an hour before you're ready to serve. I also use whatever meat is cheap, doesn't have to be sirloin because it's gonna cook all day. From Family Circle 10/7/09
Provided by Chef Skie
Categories Clear Soup
Time 7h20m
Yield 8 serving(s)
Number Of Ingredients 13
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 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
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