Hello, I’m Kate. Today, I’m gonna show you how to make crock pot beef vegetable soup recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Crock pot beef vegetable soup Recipe
Crock pot beef vegetable soup is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Crock pot beef vegetable soup is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have crock pot beef vegetable soup using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Crock pot beef vegetable soup:
- Get 1 tbsp extra virolive oil
- Take 1 lb beef meat- cut into 1-inch cubes
- Take 2 tsp sea salt
- Prepare 1/4 tsp black pepper
- Make ready 1 small yellow onion- diced
- Take 2 gloves garlic- minced
- Take 2 carrots- peeled and finely chopped
- Make ready 4 tomatoes- diced
- Get 3 tbsp tomato sauce
- Prepare 200 ml cooking sour cream
- Get 1 tsp dried oregano
- Take 1 red pepper- cut into pieces
- Take pieces Broccoli- cut into
- Take Chopped fresh parsley- for dressing in the end
Instructions to make Crock pot beef vegetable soup:
- 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 bening to soften, about 3 minutes. Stir in the garlic and let cook 30 seconds.
- To the slow cooker, add the carrots, broccoli, red pepper, diced tomatoes in their juices, tomato sauce, cooking sour cream, oregano and remaining 1 teaspoon salt.
- Cover and cook on low until the beef and vegetables are tender. Serve hot, sprinkled with fresh parsley.
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