Crock pot beef vegetable soup
Crock pot beef vegetable soup

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, crock pot beef vegetable soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Crock pot beef vegetable soup is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Crock pot beef vegetable soup is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have crock pot beef vegetable soup using 14 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Crock pot beef vegetable soup:
  1. Take extra virgin olive oil
  2. Get beef meat- cut into 1-inch cubes
  3. Take sea salt
  4. Take black pepper
  5. Make ready small yellow onion- diced
  6. Make ready gloves garlic- minced
  7. Make ready carrots- peeled and finely chopped
  8. Get tomatoes- diced
  9. Make ready tomato sauce
  10. Make ready cooking sour cream
  11. Take dried oregano
  12. Get red pepper- cut into pieces
  13. Prepare Broccoli- cut into
  14. Take Chopped fresh parsley- for dressing in the end
Steps to make Crock pot beef vegetable soup:
  1. 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.
  2. Once the beef is lightly browned (it won’t be all the way cooked through), remove it to a 6-quart slow cooker.
  3. 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.
  4. 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.
  5. Cover and cook on low until the beef and vegetables are tender. Serve hot, sprinkled with fresh parsley.

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