Veggie-rich Beef Soup
From notyourmomma 17 years ago
- 6-00 minutes to make
- Serves 12
One of those soups that just warms your soul after a long day at work, it bubbles gently away and you are rewarded with healthy goodness in a bowl.
Ingredients
- 2 lbs. of beef chuck, trimmed cut in cubes shopping list
- 1 tbsp of olive oil shopping list
- 8 cups of beef stock shopping list
- 1 2lb.3 oz can of Italian plum tomatoes shopping list
- 4 carrots, sliced shopping list
- 1/2 cup of diced celery shopping list
- 3 medium onions, diced shopping list
- 2 turnips, peeled and diced shopping list
- 2 teaspoons of salt (I use adobo seasoning) shopping list
- 1/2 tsp of black pepper shopping list
- 1/2 tsp of marjoram shopping list
- 2 tbsp of worchestershire sauce shopping list
- 1 cup of frozen peas shopping list
- 1 cup of green beans shopping list
- 1 cup of uncooked elbow macaroni shopping list
How to make it
- Brown the meat cubes in hot oil.
- Add to crock pot.
- Use the stock to deglaze the skillet and scrape up the brown bits and pour into the slow cooker.
- Add all the remaining ingredients to the slow cooker except the macaroni.
- Cover and cook 8-9 hours.
- Add macaroni and cook one hour to one and a half hours on HIGH to cook the macaroni until tender. Covered. The more times you open the lid, the longer it takes.
People Who Like This Dish 4
- ttaaccoo Buffalo, NY
- desertgal Billings, MT
- krystie Richmond, TX
- notyourmomma South St. Petersburg, FL
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 2
-
All Comments
-
Your Comments