Fresh Vegetable Beef Soup Recipe Slow Cooker
Savory Tiresome Cooker Vegetable Soup is a quick dinner recipe when you take leftover roast beefiness in the fridge. Kids will love the classic veggies that fill this beefy soup.
Tiresome Cooker Vegetable Soup with Roast Beef
I have a confession to brand.
I'thousand 39 years old, been married for xviii years, take three teenagers….and I've just started making vegetable soup.
Vegetable soup seems similar one of those staples that anybody should have a skilful recipe for. When I'm meal planning, "vegetable + soup" merely never entered into my mind. I hateful…there's no pepperoni….no staff of life…no cheese. So yep…not much excitement there. Right?
Incorrect.
I've finally found a vegetable soup that I crave. One that does push that hunger button when I'm planning weekly menus. It's this Slow Cooker Vegetable Soup recipe that I got from a good friend final winter. Nosotros were visiting with them one evening and she served this soup. I think I devoured several bowls of it that night. I recall information technology was one of the first times I truly enjoyed eating vegetable soup.
You encounter…one of the utmost comfort foods for me is roast beef. So this slow cooker vegetable soup with fork-tender roast beef makes me autumn in love with the traditional soup all over over again.
Use Leftover Roast Beef for Soup
I honey to use leftover roast beefiness when I make this soup. The beefiness is already fork-tender. All yous have to exercise is add together some beef stock, bouillon cubes, tomato sauce and tomatoes, frozen veggies, celery, onion and spices. It literally takes ten minutes to throw into the wearisome cooker in the morn.
If you don't have leftover roast beef, yous can notwithstanding make this soup quickly! Buy a lean beef stew meat, trim it and cut it into chunks. Throw this into the tedious cooker in the morn with the rest of the ingredients. Almost seven-8 hours later (with the tedious cooker on low), yous'll have fork-tender roast beef vegetable soup.
Either way you lot choose, leftover roast beef or beef stew meat, this recipe is unproblematic, savory and delicious!
Serve it in bread bowls for extra smiles all around.
A 3-ounce serving of beef has more than than 10 essential nutrients and half the daily recommended value of protein….all for under 150 calories.
I especially love when I can utilize beef to create easy deadening cooker dinners. When you are preparing beef in the slow cooker, exist certain to cook beef to a temperature of 160 degrees, or cook it until it is fork-tender, which is the style I similar it. 🙂
Servings 12
Prep Time ten minutes
Cook Time 7 hours
Total Time 7 hours x minutes
Prevent your screen from going nighttime
- 2 1/2 pounds cooked roast beef leftover from a previous meal*
- 64 ounces beef stock
- 4 beef bouillon cubes
- 15 ounces tomato sauce
- fifteen ounces petite diced tomatoes
- ane loving cup chopped celery
- ane cup chopped onion
- 32 ounces frozen mixed vegetables (corn, peas, green beans, carrots)
- one teaspoon marjoram
- 1 teaspoon tarragon
- i teaspoon thyme
- ane teaspoon blackness pepper
- ane teaspoon table salt to taste
- Fresh parsley for topping optional
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Combine the beef, beef stock, bouillon cubes, tomato sauce and tomatoes, celery and onion in a wearisome cooker.
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Add together the frozen vegetables and spices.
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Embrace and melt on depression for six-7 hours or on loftier for three-4 hours.
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Stir well before serving.
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Top with fresh parsley, if desired.
*If I practise not accept leftover roast beefiness, I apply lean beef stew meat, trimmed and cut into small 1" chunks. Then I simply add together information technology to the slow cooker with the residual of the ingredients and cook on low for 7-eight hours or until the beefiness is fork-tender.
Calories: 211 kcal | Carbohydrates: 19 g | Protein: 28 1000 | Fat: iv g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 1000 | Monounsaturated Fat: 1 1000 | Cholesterol: 54 mg | Sodium: 2511 mg | Potassium: 981 mg | Fiber: 5 g | Sugar: v one thousand | Vitamin A: 4123 IU | Vitamin C: 58 mg | Calcium: 323 mg | Iron: 4 mg
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Source: https://www.tastesoflizzyt.com/slow-cooker-vegetable-soup/
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