Best 4 Rich And Hearty Crock Pot Vegetable Beef Soup Recipes
**Savory and Wholesome: A Culinary Expedition into Rich and Hearty Crock-Pot Vegetable Beef Soup**
Indulge in a comforting culinary journey with our delightful collection of crock-pot vegetable beef soup recipes. Prepared with the finest ingredients and slow-cooked to perfection, these soups promise a symphony of flavors that will warm your soul and tantalize your taste buds. From classic family favorites to innovative culinary creations, our recipes cater to diverse preferences and dietary needs.
Our classic crock-pot vegetable beef soup is a timeless recipe that embodies comfort and nostalgia. Bursting with tender beef, an array of crisp vegetables, and a rich, savory broth, this soup is a true crowd-pleaser. For those seeking a healthier alternative, our lean crock-pot vegetable beef soup offers a lighter version without compromising on taste. Packed with nutrient-rich vegetables and lean beef, this soup is a guilt-free indulgence.
For those with a penchant for bold flavors, our spicy crock-pot vegetable beef soup is a fiery delight. Infused with a blend of chili peppers, cumin, and cayenne pepper, this soup will ignite your senses and leave you craving more. And for a taste of international cuisine, our Mexican crock-pot vegetable beef soup is an explosion of Mexican flavors. With the addition of traditional Mexican spices, such as chili powder, cumin, and oregano, this soup is a fiesta in a bowl.
For those seeking a vegetarian alternative, our hearty crock-pot vegetable soup is a delectable and nutritious option. Brimming with an assortment of vegetables, including carrots, celery, onions, and potatoes, this soup is a celebration of nature's bounty. And for a creamy twist, our creamy crock-pot vegetable beef soup is a velvety delight. With the addition of heavy cream or Greek yogurt, this soup achieves a luscious, velvety texture that will leave you utterly satisfied.
Our crock-pot vegetable beef soup recipes are more than just culinary creations; they are stories waiting to be told. Each recipe holds the potential to evoke memories, ignite conversations, and bring people together. So gather your loved ones, choose a recipe that suits your taste, and embark on a culinary adventure that will leave you feeling nourished and content.
CROCKPOT BEEF VEGETABLE SOUP
A thick and hearty Crockpot Vegetable Beef Soup packed with healthy vegetables and lean beef, cooked in a rich, savory broth. Comforting and so satisfying!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 8h10m
Number Of Ingredients 20
Steps:
- In a large skillet, heat the oil over medium high. Add the beef and sprinkle with 1 teaspoon salt and pepper. Brown the beef on all sides, disturbing it as little as possible on each side so that it develops nice coloring. Once the beef is lightly browned (it won't be all the way cooked through), remove it to a 6-quart slow cooker.
- To the pan, add the onion. Cook and stir until the onion is beginning to soften, about 3 minutes. Stir in the garlic and let cook 30 seconds. Splash in about 1/2 cup the beef broth and scrape up any browned bits that have stuck to the bottom (this is flavor!). Let the broth reduce for 2 minutes, then transfer the entire mixture to the slow cooker.
- To the slow cooker, add the carrots, potatoes, parsnips, and celery.
- Add the diced tomatoes in their juices, tomato sauce, tomato paste, Worcestershire, oregano, paprika, sugar, 2 1/2 cups beef broth, and remaining 1 teaspoon salt.
- Cover and cook on low for 8 hours, until the beef and vegetables are tender. Stir in the peas, just until warmed through. If the soup is thicker than you would like, add the remaining 1 cup beef broth until you reach your desired consistency. Serve hot, sprinkled with fresh parsley.
Nutrition Facts : ServingSize 1 (of 6); about 1 1/2 cups, Calories 283 kcal, Carbohydrate 33 g, Protein 24 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 47 mg, Fiber 8 g, Sugar 11 g
RICH BEEF BARLEY SOUP
For a bowl of hearty comfort, cook up Ina Garten's Rich Beef Barley Soup recipe, made with meaty oxtail bones, fresh veggies and herbs, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 2h35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.
- Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
- Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
- When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.
RICH AND HEARTY CROCK POT VEGETABLE BEEF SOUP
This soup recipe was nabbed from another recipe site, and then modifed by me. It makes a lovely, rich and fulfilling soup, one of my all time favorite crockpot dishes! The beauty of it is it makes a delightfully satisfying vegetable soup, so feel free to leave out the beef, if you prefer. I added the cayenne pepper and hot sauce, which gives it a nice kick (you can also use Spicy V8 Juice instead of the tomatoe juice, and then omit the cayenne pepper and hot sauce).
Provided by Helping Hands
Categories Meat
Time 5h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place stew meat in crockpot.
- Add tomatoe juice, vegatables, soup starter, salt, pepper, cayenne pepper, and hot sauce.
- Add water and stir well.
- Cook on low for five hours.
- Sprinkle each bowl with Parmesan Cheese and serve.
CROCK POT VEGETABLE BEEF SOUP
In an effort to use up leftover roast beef, I threw this ultra-thick soup in the crockpot. It made the whole house smell spectacular, and was oh-so-good. Make sure to use a large crockpot - this makes a LOT of soup.
Provided by mandalee65
Categories Roast Beef
Time 6h50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Combine all ingredients in crock pot except for spinach.
- Cook on high 6 hours, or until potatoes and turnips are tender.
- Reduce heat to low and add spinach.
- Cook an additional 30 minutes.
Tips:
- For a richer flavor, use beef broth instead of water. You can also add a beef bouillon cube or two for extra flavor. - If you don't have a crock pot, you can make this soup on the stovetop. Just bring all of the ingredients to a boil in a large pot, then reduce heat and simmer for 1 hour. - If you want a thicker soup, add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to the soup and cook until thickened. - Serve the soup with crusty bread, crackers, or a side salad.Conclusion:
This vegetable beef soup is a hearty and filling meal that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. The soup is easy to make and can be tailored to your own taste. So next time you are looking for a delicious and easy soup recipe, give this one a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #soups-stews #beef #crock-pot-slow-cooker #meat #equipment
You'll also love
