Crock-Pot Beef Vegetable Soup

    When it cold outside, I like to use my crock-pot at least once a week. I do soup every other week intermixed with other crock-pot meals. This week stew meat was on sale so I decided to make beef vegetable soup in the Crock-Pot. It’s easy and it’s fairly healthy. I know many people make it with all canned vegetables, but I like to use as many fresh vegetables as possible. You can basically use any vegetables that your family enjoys.

    I like to use canned green beans, corn, and peas. I then usually add fresh potatoes, carrots, celery, and mushrooms. It really depends on what I can find and what I have in the house. Sometimes I make the soup just vegetable soup but it really does taste better with the meat in it.

Crock-Pot Beef Vegetable Soup  (a Hezzi-D original)

½ pound cubed stew meat
6 c. vegetable broth
1 can corn
1 can green beans
1 can peas
1 can of diced tomatoes (I used the one with garlic and onion added)
1 potato-peeled and cubed
1 c. mushrooms, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
1 onion, chopped
2 cloves garlic
1 t. olive oil
1 t. black pepper
2 bay leaves
1 t. sage
1 t. thyme


1. In a skillet heat the olive oil over medium heat. Add the garlic and cook for 2 minutes. Add the carrots, celery, and onion. Sauté for 5 minutes. Add to the crock-pot.

2. In the same skillet, cook the stew meat over medium heat for 3-4 minutes, or just until browned on all sides. Add to the crock-pot.

3. Slowly pour the vegetable broth into the crock-pot on top of the meat and veggies. Add the corn, green beans, peas, tomatoes, potato, and mushrooms. Mix well. Sprinkle with black pepper, sage, and thyme. Mix again. Put in the bay leaves. Cover and cook on low for 8 hours.

 

 This post linked to:

Made it On Monday, Frugal Food Thursday

Recipe Swap Thursday, It's a Keeper

Cooking Thursday, 

Seasonal Sundays