Crockpot Vegetable Beef Soup
During a recent romantic weekend with Gregg, we decided that we did not want to eat out. Our hotel had a kitchenette with no stove, so we took a crockpot with us and made a vegetable beef soup that we were able to eat for lunch all weekend. It was absolutely wonderful, and tasty, and went perfectly with the cheese platters that Gregg prepared.
1 pound beef for stew
1 large onion
2 potatoes, washed but not peeled
1 cup frozen peas
1 15-ounce can organic green beans
1 15-ounce can organic whole corn
1 30-ounce can organic diced tomatoes
Kosher or sea salt and fresh ground black pepper to taste
clean cutting board for meat
clean cutting board for veggies
good sharp knife
pan or George Forman Grill to cook the meat
Salt and pepper the meat.
Dice the potatoes.
Slice the carrots and parsnips.
Cut the onion into bit sized wedges.
I cooked this in a hotel room with no stove, so I had to get creative and cook the meat on my George Forman Grill.
Brown the meat. It’s not necessary to cook it all the way through.
Put it in the crockpot with the vegetables. Do not drain the vegetables – add them with their juices from the cans.
Add enough water to cover all of the ingredients.
Salt and pepper to taste.
Cook for 8 hours on low.
easily 8 servings — maybe 10.
|Very high in vitamin C
Very high in vitamin A
High in zinc
High in vitamin B6
High in vitamin B12
High in selenium
High in potassium
High in phosphorus
High in niacin
High in dietary fiber
Low in sodium
You can cook this in a stock pot on your stove over low heat for about 4 hours.
If I had been at home, I would have dredged the meat in flour after salting and peppering, then put some olive oil in the bottom of a frying pan and then brown the meat, adding it and all of the oil and scrapings from the pan into the crockpot.
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
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