Sunday, January 18, 2009

Hearty Slow Cooker Vegetable Beef Soup

Oh the weather outside is frightful, but my crockpot is so delightful.... :-) My jaw is feeling better, but I still had the ingredients for 1 more soup, so I threw this together in the crockpot this morning and sat back to watch the snow fall outside. As much as I normally complain about winter, it truly is beautiful - the pure white, fluffy flakes covering the landscape. And it's a great excuse to curl up with a good book under a warm blanket and eat hearty soup. Not only does the slow cooker make this recipe super easy, it's a large recipe, so you'll have plenty of leftovers to freeze for a quick dinner another night.

Hearty Slow Cooker Vegetable Beef Soup
(Makes 8-10 servings)

1/2 lb. stew beef, cut into small cubes (1/2" or less)
2 cups frozen corn
2 cups green beans, ends trimmed and cut in 1/2

3 large carrots, diced
1 large potato, peeled and sliced
1 large (24-28 oz.) can crushed tomatoes
1 1/2 c. warm water
1 pkg. beef onion soup mix

Combine beef and vegetables in the crock of your slow cooker (do not drain the crushed tomatoes - you want that liquid). Mix beef onion soup mix in 1 1/2 c. warm water to help dissolve. Pour over beef and vegetables and stir. Cover and cook on low 7-8 hours until vegetables are tender.

Note: You can use canned vegetables in place of fresh/frozen - but look for the low sodium varieties. The dried soup mix adds enough salt. Also, you can add more beef to this if you want. I just wanted to make the vegetables the stars of the show!

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