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Crock Pot Beef Vegetable Soup

  • 495minutes
  • 304calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B3, B6, B9, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 453 1/29 g boneless beef chuck roast , trimmed and cut into bite size pieces

  2. 3 medium carrots , cut into 1/2-inch thick slices

  3. 2 stalk celery , sliced into 1/2-inch thick slices

  4. 2 small yukon gold potatoes , cut into 1/2-inch cubes

  5. 1 medium sweet onion , chopped

  6. 2.46 ml seasoning salt

  7. 2.46 ml dried thyme

  8. 2.46 ml basil

  9. 2.46 ml dried oregano

  10. 1 bay leaf

  11. 2 (822.13 g) can diced tomatoes

  12. 236 1/29 ml beef broth

  13. 14.79 ml brown sugar

  14. 118 1/59 ml frozen peas

  15. 118 1/59 ml frozen green beans

  16. fresh parsley sprig

Instructions Jump to Ingredients ↑

  1. In a 3 1/2 or 4 quart slow cooker, combine beef chuck pieces, sliced carrots, sliced celery, cubed potatoes and chopped onion.

  2. Sprinkle with seasonings.

  3. Add bay leaf, tomatoes with their juices and broth and brown sugar.

  4. Stir until all ingredients are combined.

  5. Cover, cook on low heat for 8-10 hours or on high for 4-5 hours.

  6. About 1 hour before soup is done, stir in the peas and green beans.

  7. Remove and discard bay leaf.

  8. To serve, garnish with parsley if desired.

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