Crockpot Beef And Beet Soup Recipes
SLOW COOKER BORSCHT
The best thing about this borscht (other than its delicious flavor) is that it can cook all day long in the slow cooker and be waiting for you when you come home at night. One of my family's ultimate winter comfort foods.
Provided by DAVISAM1
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 9h30m
Yield 8
Number Of Ingredients 18
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.
Nutrition Facts : Calories 345 calories, Carbohydrate 33.2 g, Cholesterol 50.6 mg, Fat 17.5 g, Fiber 5.6 g, Protein 16.2 g, SaturatedFat 8.3 g, Sodium 897.3 mg, Sugar 15.3 g
SLOW-COOKER BEEF AND BEAN SOUP
This easy beef and bean soup is a great weeknight meal that comes together in a cinch!
Provided by Nikki Gladd
Categories Entree
Time 4h10m
Yield 8
Number Of Ingredients 7
Steps:
- In 6 1/2-quart slow cooker, mix 1.5 lb cubed beef stew meat, 2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes with Italian herbs, undrained, 2 cans (15 oz each) cannellini beans, 3 large carrots, chopped, 1 cup chopped onion, 1/2 teaspoon black pepper and 1 carton (32 oz) Progresso™ beef flavored broth.
- Cover; cook on High heat setting 4 hours.
Nutrition Facts : Calories 290, Carbohydrate 28 g, Cholesterol 45 mg, Fat 1/2, Fiber 7 g, Protein 24 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 5 g, TransFat 0 g
SLOW-COOKER VEGETABLE BEEF SOUP
No way they'll skip lunch when you serve up bowls of this all-in-one soup, chock-full of vegetables, beef, and seasonings.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 7h40m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 330, Carbohydrate 35 g, Cholesterol 45 mg, Fat 1/2, Fiber 8 g, Protein 25 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 5 g, TransFat 0 g
CLASSIC SLOW-COOKER BEEF AND BARLEY SOUP
Set your slow cooker in the morning and come home to a hot, hearty stew loaded with beef and barley.
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h50m
Yield 9
Number Of Ingredients 11
Steps:
- Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, beef, salt and pepper in oil 7 to 10 minutes, stirring occasionally, until beef is browned.
- Spoon beef mixture into 6-quart slow cooker. Stir in carrots, barley and broth.
- Cover and cook on Low heat setting 8 to 9 hours.
- Increase heat setting to High. Stir in frozen peas and corn. Cover and cook 8 to 10 minutes or until peas and corn are hot.
Nutrition Facts : Calories 325, Carbohydrate 26 g, Cholesterol 60 mg, Fiber 6 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1260 mg
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
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.
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 AND BEET BORSCHT
It was this soup that started my lifelong love of adding sour cream to things. The way the tangy, rich cream melts into the hot, beefy broth is a wonder to behold.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 4h50m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 137.7 calories, Carbohydrate 12 g, Cholesterol 21.3 mg, Fat 7.8 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 4.4 g, Sodium 95.7 mg, Sugar 6.3 g
SLOW-COOKED BEEF VEGETABLE SOUP
Convenient frozen veggies and hash browns make this meaty soup a snap to mix up. Simply brown the ground beef, then stir everything together to simmer all day. It's wonderful served with bread and a salad. -Carol Calhoun, Sioux Falls, South Dakota
Provided by Taste of Home
Time 8h10m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 5
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the tomato juice, mixed vegetables, potatoes and soup mix. , Cover and cook on low for 8-10 hours.
Nutrition Facts : Calories 139 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 766mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.
BEEF, BEET AND CABBAGE SOUP (CROCK POT AND WW)
My husband loved this and it is only 4 pts/serving. I used 2 yellow and 2 red beets -- but if I can find them I may try it with only yellow beets next time to cut down on the redness of the soup. Recipe source: WW Momentum Cookbook
Provided by ellie_
Categories Vegetable
Time 8h30m
Yield 8 serving(s)
Number Of Ingredients 11
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.
CROCKPOT BEEF AND BEET SOUP
Beef and Beet Soup, otherwise known as Borscht, is a delicious soup which can be light for summer dining or full-bodied for winter dining. This version is of the latter variety. Adding beef gives this soup a welcome heartiness when the weather turns cold. And it is easy to prepare as it makes use of convenience foods: canned beets, canned tomatoes, and coleslaw mix. All of this makes for a really tasty soup. Add crisp bread and a salad and you've got a meal! Recipe from BH&G.
Provided by Lorraine of AZ
Categories Easy
Time 5h50m
Yield 8-10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 975.9, Fat 80, SaturatedFat 33.7, Cholesterol 196.4, Sodium 280.3, Carbohydrate 23, Fiber 5.2, Sugar 14.9, Protein 42.5
GRANDMA'S SLOW COOKER BEEF AND VEGETABLE SOUP
My grandma made this soup. She said it was something they made way back when, out of whatever they had available in their garden and shelves. It is a large dish (they were a family of 10), so have a big pot or slow cooker! I have halved it and honed it a little since most of us use a grocery now and don't have 8 kids.
Provided by Amanda Combs
Categories Vegetable Soup
Time 6h15m
Yield 6
Number Of Ingredients 14
Steps:
- Stir the beef broth, carrots, celery, parsley, celery seed, and bay leaves into a slow cooker set on High, cover, and cook until the vegetables are tender, about 2 hours.
- Place the ground beef, onion, and garlic into a skillet over medium heat. Cook, stirring frequently to break the beef into small pieces, until the onion is translucent and the beef is browned and no longer shows pink areas, 10 to 15 minutes. Drain off fat, and stir the stewed tomatoes into the beef mixture. Bring to a boil over medium heat, and cook, stirring frequently, until the tomatoes are broken up into small pieces.
- Stir the potatoes, corn, green beans, and peas into the soup in the slow cooker, and add the beef mixture. Stir everything together, cover, and set the slow cooker on High. Cook for 4 hours.
Nutrition Facts : Calories 362.3 calories, Carbohydrate 45.6 g, Cholesterol 49.6 mg, Fat 10.8 g, Fiber 8.5 g, Protein 23.7 g, SaturatedFat 4 g, Sodium 1182 mg, Sugar 10.8 g
SLOW-COOKER BEEF AND BARLEY SOUP
This recipe is inspired by the beef, leek and barley soup in "Home Cooking" (Knopf Doubleday Publishing Group, 2010), a memoir and cookbook by Laurie Colwin. It defies what you're told you must do to make an exceptional soup: Brown your meat, add ingredients in layers, and taste as you go. Instead, just chop a few vegetables, put everything in a pot - or in this case, a slow cooker - then forget about it. This recipe builds satisfying, hearty flavors in a few key ways: The small quantity of dried mushrooms not only nods to mushroom-barley soup, but also creates an umami backdrop. Opt for chicken stock instead of beef, which is more consistently flavorful across brands. Use a collagen-rich cut of meat, like chuck or short ribs. And last, a long cook time allows flavors to deepen, without any babysitting.
Provided by Ali Slagle
Categories dinner, soups and stews, main course
Time 8h
Yield 6 to 8 servings
Number Of Ingredients 9
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.
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
CHUNKY BEET, POTATO AND BEEF SOUP
This is a healthy, hearty version of borscht from my EWSW cookbook. I haven't tried this yet, but it sounds yummy.
Provided by dicentra
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, heat the oil over moderate heat.
- Add the scallion and garlic and sauté for two minutes or until the scallions are tender.
- Add the beets, potatoes, carrots, vinegar, sugar, salt, pepper and 4 ½ cups of water.
- Bring to a boil, reduce to a simmer, cover and cook for 30 minutes or until the beets and potatoes are tender.
- Add the beef and cook for three minutes or until just cooked through.
- Serve topped with a dollop of sour cream.
Nutrition Facts : Calories 475.1, Fat 19.8, SaturatedFat 7.8, Cholesterol 63.3, Sodium 883.3, Carbohydrate 53.6, Fiber 9.1, Sugar 29.4, Protein 24
GROUND BEEF AND VEGGIE SOUP/CROCK POT
Hubby loves vegetable beef soup so I went searching for a recipe. After finding a couple that I liked I experimented and came up with this. Serve with homemade bread and it is a filling meal on a cold winter night. Cook time does not reflect crock pot cooking time.
Provided by Mom2JandA
Categories Winter
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Brown ground beef and drain if it is too greasy.
- Put ground beef in crock pot.
- Add the rest of the ingredients to crock pot and stir.
- Cover and cook on low 8 hours.
Nutrition Facts : Calories 394.2, Fat 13.3, SaturatedFat 4.9, Cholesterol 51.7, Sodium 1810.2, Carbohydrate 51.4, Fiber 8.6, Sugar 19.6, Protein 21.7
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