Beef and Vegetable Soup

I am a big fan of my crockpot and being able to dump a bunch of ingredients in it than walk away for an entire day. Makes my life a lot happier. Especially when I have plans. So believe when I say you will want to save this recipe and add it to your rotation. It was hardy, delicious and easy to make. Perfect for fall. I also brought this to lunch for several days afterwards and it was still just as good as the first day. This soup is worth it. Make a big batch and then walk away from your crockpot.

Now while you make this simple recipe, I am going to be adding, bigger crock pot to my Christmas list because my crock pot is just not big enough. Oh and one that shuts itself to warm automatically with a timer. In the mean time, get your crock pot out and lets get to cooking!

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BEEF AND VEGETABLE SOUP

Ingredients:

  • 1-2 cups of frozen vegetables (I did a corn, peas, green beans and carrots mixture)
  • 1/2 a sweet white onion
  • 2-3 cloves of garlic
  • Stew meat
  • 1-2 tablespoons of olive oil
  • 2 Bay leaves
  • Salt and pepper
  • Beef stock
  • 14.5 ounces of diced tomatoes in juice
  • 15.8 ounce can of great northern beans (take these out if you want a more low carb option)
  • 5-6 good sized red potatoes
  • 1 tsp Red Chili Flakes (optional)
  • 1/4 cup of Mexican cheese
  • 1 tablespoon of sour cream

Directions:

  1. Start a pan with olive oil warming over medium heat. Season your stew meat with salt and pepper before browning the meat in the pan with olive oil.
  2. While the stew meat is browning, start cutting up the 1/2 of sweet onion, I made mine a little chunky but not too big. Then slice your garlic up in small chunks. Add to crockpot.
  3. Once meat is cooked, also place in crockpot with all the other ingredients (frozen vegetables, diced tomatoes, Great Northern Beans, and red potatoes).

4. Add in the beef stock. I filled almost to the brim and place two bay leaves in the crock pot. Add in a little bit of red chili flakes (optional) and maybe a little more salt and pepper.

5. Let cook on low for 10 hours. You will know it is done because the potatoes will be soft and the meat will be tender.

6. Remove bay leaves. Add some cheese and sour cream to your bowls of soup (again optional) and viola!

Seriously good soup folks! Give it a try!

 

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