Crockpot Vegetable Beef Soup

by Michele Pesula Kuegler | December 1st, 2014 | Recipes, Soups & Stews
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crockpot veggie beef soupAlthough it still technically is fall, it sure is beginning to feel more like winter. With multiple inches of snow falling the day before Thanksgiving, our yard looks like a winter wonderland. How best to combat this cold and snow? Make a warm soup or stew. Although I love doing so on stovetop, my work schedule doesn’t always allow for that. No worry- crockpot to the rescue.

During the warmer months, I hardly ever use my crockpot. Even though it doesn’t exude heat, it just doesn’t feel like a fair weather cooking utensil.  However, with the chill of fall and winter, the crockpot makes a weekly appearance in our kitchen.  This soup can be prepared early in the morning and ready for dinner that night.  There’s nothing quite like a bowl of piping hot soup to warm from head to toe.

Crockpot Vegetable Beef Soup

Serves 4


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Prep Time
15 min

Cook Time
10 hr

Total Time
10 hr 15 min

Prep Time
15 min

Cook Time
10 hr

Total Time
10 hr 15 min

Ingredients
  1. 1 lb. stew beef
  2. 2 cups diced carrots
  3. 1 cup diced celery
  4. 4 cups water
  5. 2 beef bouillon cubes
  6. 1 15-oz. can diced tomatoes
  7. 1 Tb. dried basil
  8. 1 cup frozen corn
  9. 1 cup frozen peas
  10. salt & pepper
Instructions
  1. Trim fat from stew beef and cut into bite-sized pieces.
  2. Add beef, carrots, and celery to crockpot.
  3. Top with water, bouillon, tomatoes, and basil. Stir well.
  4. Cover and set on low.
  5. An hour before serving, add corn and peas. Season with salt and pepper to taste.
  6. Cover and cook for an additional hour.
Notes
  1. I hand crush the tomatoes while adding them to produce smaller pieces.
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