Aunt Phoebe's Crock Pot Beef Veggie Soup
- Ready In:
- 5hrs 30mins
- Ingredients:
- 18
- Serves:
-
12
ingredients
-
Base for soup
- 453.59 g chuck steak, cubed
- 453.59 g sirloin steak, cubed
- salt and pepper
- 709.77-946.36 ml water
-
Add
- 226.79 g frozen corn, thawed in microwave
- 226.79 g frozen green beans, thawed in microwave
- 354.88 ml fresh carrots, cubed
- 411.06 g can stewed tomatoes
- 4 medium potatoes, chopped
- 226.79 g can tomato sauce
- 396.89 g can beef broth
- 4.92 ml parsley flakes (fresh herbs are hard to find in my area)
- 2.46 ml paprika
- 1.23 ml garlic powder
- 0.61 ml tarragon
- 1.23 ml chili powder
- 0.61 ml cumin
- ground cloves
directions
- I use kitchen shears to cube and trim fat.
- Base: The 3 or 4 cups of water depends on how much evaporation your cooker creates. Simmer on high for 2 1/2 hours.
- After adding veggies and spices, stir and simmer until you are pleased with the taste. Approximately another 2 1/2 to 3 hours.
- Note: If I want to reduce cook time on this recipe I will sometimes saute` the celery and carrots before adding to the cooker.
- I usually serve corn fritters or cornbread with this soup.
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RECIPE SUBMITTED BY
I love to read, cook, and sew. I am a grandmother of five,and great-grandmother of one.