Recipe of Favorite Crock pot beef vegetable soup

Hello everybody, hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, Recipe of Ultimate Crock pot beef vegetable soup. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Crock pot beef vegetable soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crock pot beef vegetable soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Crock pot beef vegetable soup is 4-5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few components. You can have Crock pot beef vegetable soup using 14 ingredients and 5 steps. Here is how you cook that.

Per serving: 283 calories, 7 g fat (2 g sat), 24 g protein, 33 g carb, 11 g sugars, 8 g fiber

Ingredients and spices that need to be Make ready to make Crock pot beef vegetable soup:

1. 1 tbsp extra virgin olive oil
2. 1 lb beef meat- cut into 1-inch cubes
3. 2 tsp sea salt
4. 1/4 tsp black pepper
5. 1 small yellow onion- diced
6. 2 gloves garlic- minced
7. 2 carrots- peeled and finely chopped
8. 4 tomatoes- diced
9. 3 tbsp tomato sauce
10. 200 ml cooking sour cream
11. 1 tsp dried oregano
12. 1 red pepper- cut into pieces
13. pieces Broccoli- cut into
14. Chopped fresh parsley- for dressing in the end

Instructions to make to make Crock pot beef vegetable soup

1. 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.
2. Once the beef is lightly browned (it won’t be all the way cooked through), remove it to a 6-quart slow cooker.
3. 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.
4. To the slow cooker, add the carrots, broccoli, red pepper, diced tomatoes in their juices, tomato sauce, cooking sour cream, oregano and remaining 1 teaspoon salt.
5. Cover and cook on low until the beef and vegetables are tender. Serve hot, sprinkled with fresh parsley.

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