101 Cooking For Two - Everyday Recipes for Two: Easy Crock Pot Vegetable Beef Soup

Saturday, September 21, 2013

Easy Crock Pot Vegetable Beef Soup

Easy Crock Pot Vegetable Beef Soup from 101 Cooking For Two
Um Um GOOD. A wonderful old-fashioned vegetable beef soup that is slow cooker easy.

Based on my stove top version Old Fashion Vegetable Beef Soup which was based on a modification of a recipe from this 1969 Betty Crocker's Cookbook.

I have always be a big fan of vegetable beef soup and this is just super easy. It will be repeated frequently.

Start with some stew meat. Cut your own for a roast or just be lazy and buy it pre-cut. If you do the pre-cut, check it a little for anything that might need to be trimmed. Brown the meat on the stove top while prepping everything else. Dump everything in and cook for 5 hours on high or 10 on low (think after work dinner here.

Rating:
A very nice sold 5. I see my winter lunches staring me in the face.

Notes: Not much to say. I wanted very simple and tasty and that is what I got. A lot of recipes I read cooked for much longer.... 8 hours on high... really.  This was really a "must go" recipe. The meat and beans had been in the freezer too long already. The carrot and celery were near the end and it was my last onion. And the next to last bay leaf. I need to go shopping soon.

Add 1 T oil to a large pan over medium high heat.
When oil is hot, add about 2 pounds of cubed beef and cook until browning some. About 10 minutes.
While the meat is browning, clean and prep veggies. One stalk of celery chopped medium. One carrot cut into 1/4 inch medalions.  One meduim onion chopped medium. Also 8 oz of fresh or frozen green beans.
Add beef and veggies to large crock pot. Add 32 oz beef broth, one 15 oz can diced tomatoes (not drained), 1/4 t thyme, 1/4 t marjoram and one bay leaf. Salt and pepper to taste, I went with 1 t salt and 1/2 t pepper.
Easy Crock Pot Vegetable Beef Soup from 101 Cooking For Two
Mix well and cook on high for 4-5 hours until meat and carrots are tender. 8-10 hours on low should be fine.



Easy Crock Pot Vegetable Beef Soup


Um Um GOOD. A wonderful old-fashioned vegetable beef soup that is slow cooker easy.
Ingredients
  • 1 1/2 to 2 pounds stew meat
  • 32 oz beef broth`
  • 1 - 15 oz can diced tomatoes
  • 1 carrot
  • 1 medium onion
  • 1 stalk celery
  • 8 oz green beans
  • 1/4 t thyme
  • 1/4 t marjoram
  • 1 bay leaf
  • salt and pepper to taste
Instructions
1) Add 1 T oil to a large pan over medium high heat. When oil is hot, add about 2 pounds of cubed beef and cook until browning some. About 10 minutes.2) While the meat is browning, clean and prep veggies. One stalk of celery chopped medium. One carrot cut into 1/4 inch medalions. One medium onion chopped medium. Also 8 oz of fresh or frozen green beans.3)Add beef and veggies to large crock pot. Add 32 oz beef broth, one 15 oz can diced tomatoes (not drained), 1/4 t thyme, 1/4 t marjoram and one bay leaf. Salt and pepper to taste, I went with 1 t salt and 1/2 t pepper. 4)Mix well and cook on high for 4-5 hours until meat and carrots are tender. 8-10 on low should be fine.
Details
Prep time: Cook time: Total time: Yield: 4 servings

Updated

September 21 2013

Dan Mikesell

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8 Comments:

At September 21, 2013 at 10:59 AM , Blogger Pam Norcal said...

Sounds easy and I bet the house will smell yummy all day too. I never, ever use Marjoram. Is there a similar spice you would recommend? Thanks!

 
At September 21, 2013 at 11:26 AM , Blogger Chris said...

Bring on winter, this will keep the cold away. I like beef soups but don't have enough of them. My favorite is a beef and barely one.

 
At September 21, 2013 at 11:33 AM , Blogger Pam said...

This sounds great and I'm looking forward to making it soon. I usually add a cup of barley to it though and now I'll add the herbs.

 
At September 21, 2013 at 8:49 PM , Blogger Dan Mikesell said...

Oregano or thyme either should be reasonable substitutes. I'm old school so we have always have marjoram but really have only used it in the grandfather of this recipe.

 
At September 21, 2013 at 8:50 PM , Blogger Dan Mikesell said...

Chris and Pam... I will try some barley next time.

 
At September 21, 2013 at 8:59 PM , Blogger Dan Mikesell said...

I just checked and the oregano should be half the volume of the marjoram.

 
At October 17, 2013 at 8:51 PM , Blogger Heather S said...

I made this last night and it was good. Some of the meat seemed a little tough, but other pieces were perfect. I don't know if you have any advice on this. I don't cook a lot. But all together, this was really good, easy to make and delicious. I did add some mushrooms since I had them around and need the vitamin D. yum!

 
At October 17, 2013 at 9:17 PM , Blogger Dan Mikesell said...

Glad it mostly worked for you. The only thing about the meat variation is it is meat and can have some variation. If you took the easy way (like me) and got precut stew meat, who know what is really has. Something like a chuck roast cut up might be more tender. A round roast would be tougher since it has less marbling.

 

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