Slow Cooker Beef Vegetable Soup
Have made this twice
Attempt #1 - as written, but used frozen veggies. Found it way too "tomatoey", but showing promise.
Attempt #2 - much more to my liking! Doubled the recipe as follows:
2 Lbs stew meat (precut) - browned in hot skillet with olive oil
2 Cups each of frozen corn, peas, green beans
2 Cups cubed fresh carrots
1 Russet potato, cubed (one potato is enough for our liking)
1 28oz can crushed tomatoes (I would NOT add more than this...but that's me)
2 14oz cans beef broth + 1 can of water
3 Tbsp of homemade stew seasoning (if you don't have this, could simply add some onion powder, garlic powder, salt, pepper and maybe some crushed red pepper flakes)
2 bay leaves
The beef broth and water add some nice liquid (especially important for leftovers). And I only cooked it for 5 hours and it was great.
4 users found this review helpful
Aug. 20, 2012