Crock Pot Vegetable Beef Soup Recipes Recipe For Banana

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.

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.

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.

CROCKPOT VEGETABLE BEEF SOUP

Steps:

• In a large skillet over medium-high heat, add ground beef and onions. Cook until ground beef is completely browned. Drain and add to a 6-quart slow cooker.
• Add remaining ingredients (Except Frozen Vegetables) to the slow cooker and stir until well combined.
• Cover and cook on high for 2-3 hours or low for 4-6 hours or until potatoes are fork-tender.
• Thirty minutes before cook time is up. Add frozen vegetables to the slow cooker and cook for 30 more minutes or until the vegetables are tender.
• Remove bay leaf and serve.

SLOW COOKER GROUND BEEF AND VEGETABLE SOUP

Steps:

• Stir beef broth, ground sirloin, corn, green beans, peas, tomato sauce, carrots, potatoes, onion, celery, garlic, parsley, celery seed, and bay leaves together in a slow cooker.
• Cook on Low for 4 hours. Check for moisture and add broth as needed. Continue cooking another 4 hours. Season with salt and black pepper.

CROCK POT CHUNKY BEEF VEGETABLE SOUP

Steps:

• Line crockpot with a liner, if desired.
• Add vegetable juice and water to crock pot.
• Add beef, then vegetables, ketchup and bouillon.
• Stir together, (don't tear liner, if using one).
• Cook on LOW 8-9 hours or HIGH 4-5 hours.
• Stir together before serving.
• WARNING: DO NOT LIFT LINER OUT OF CROCK POT! It WILL tear!

BEEF VEGETABLE SOUP FOR CROCK POT

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.

EASY SLOW COOKER BEEF VEGGIE SOUP

Steps:

• In a nonstick skillet cook beef and onion over medium heat until meat is no longer pink; drain.
• Transfer to a 5-qt slow cooker.
• Add the remaining ingredients.
• Cover and cook on low for about 4 hours or until vegetables are tender.
• Discard bay leaf before serving.