Saturday, December 22, 2012

Beef Vegetable Soup

Who doesn't love a meal where they can just throw everything into their crock-pot in the morning and have a great dinner at night!
Here is a delicious soup recipe to make in your slow-cooker.
Great for a cold winter day like the ones that we have been having!

Slow Cooker Recipe (Soup)

7 large carrots
2 stalks of Celery, finely diced
1 large onion, peeled and diced
1 Tbsp. Olive Oil
1 tsp. Butter
1 Clove of Garlic, peeled and minced
4 cups of beef broth
6 medium potatoes, peeled and diced
1 Tbsp. Dried Parsley
1/4 tsp. Dried Oregano
1/4 tsp. Dried Rosemary
Salt and Pepper to Taste
1 (3lb.) chuck roast
1 (10 oz.) pkge. frozen green beans, thawed
1 (10 oz.) pkge. frozen whole kernel corn, thawed
1 (10 oz.) pkge. frozen baby peas

1. Peel the carrots. Dice 6 of them and grate 1. Add the grated carrot, celery, onion, oil, and butter to the slow cooker. Stir to coat the vegetable in the oil and butter. Cover and cook on high for 30 minutes or until the vegetables are soft.
2. Stir in the garlic and add the broth, diced carrots, potatoes  dried parsley, oregano, rosemary, bay leaf salt and pepper. Trim the roast of any fat and cut into bite-size pieces. Cover and cook on low for 6 hours or until the beef is tender and the potatoes cook through. 

3. Remove and discard the bay leaf. Stir in the green beans, corn, and peas, cover and cook on low for 1 hour or until the vegetables are heated through. Taste for seasoning and add additional salt, pepper, and herbs if needed. 

*Note: If you don't want as many vegetables you can decide not do the frozen vegetables. Also, if you want to make a tomato-based dish by substituting 2 (15 oz.) cans of diced tomatoes for the beef broth. 

Recipe Adapted from "The Everything Slow Cooker Cookbook"