Italian Countryside Beef Soup for the Crock Pot

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Total Time
4hrs 25mins
Prep 25 mins
Cook 4 hrs

I find that I keep collecting more an more Mediterranean recipes. Italy isn't at the bottom of my list and that's because everything is just so good! This is no exception and it makes a big batch so you'll have leftovers if you have a smaller family. Leftovers are good as they are always better on the second day for lunch. I served with crusty multi-grain rolls and a simple green salad.

Ingredients Nutrition

Directions

  1. Trim fat from meat, cut meat into 2-inch pieces and set aside.
  2. In a 4- to 5-quart slow cooker, combine potatoes, carrots or parsnips, onion, and fennel. Add meat; sprinkle with rosemary.
  3. In a medium bowl, whisk together broth, wine, tomato paste, tapioca, pepper, and garlic. Pour over mixture in cooker.
  4. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Just before serving, stir in basil. Makes 6 to 8 servings.
Most Helpful

5 5

So good! Perfect for Fall. I cut my meat and vegies in big chunks. I used russet potatoes cut into chunks. I added both basil and baby spinach. I added a splash of worcestershire at the end. Yum!

5 5

this is so good! I used Knoor's concentrated beef broth instead of the can and wine. I used the carrots option and a small bag of tiny baby potatoes and the basil leaves option. I also didn't bother cutting up the meat, but let it just cook whole and then shredded the meat at the end before adding the basil. This is wonderful!