Vegetable Beef Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
32 oz Beaf Lean Stew Meat (Cooked) 4 medium slices, cooked (raw pro Bacon, pork, microwaved 2 tbsp (C) Vinegar, Red Wine (Gr Value) 4 cup beef bone broth 0.25 cup Green Beans (snap) .67 cup celeriac (celery root) (by WOOLANDWOOD) 33 grams Tomato Paste 3.2 cup Del Monte Diced Tomatoes, No Salt Added 2 clove Garlic 0.5 tsp Rosemary, dried 0.5 tsp Thyme, ground 1 dash Pepper, black 1 tsp MORTON Sea Salt, Fine Salt
Instructions
Heat a large skillet over medium-high heat. Add bacon. Cook bacon, stirring occasionally, until crisp. Remove bacon, using a slotted spoon, to a paper-towel lined plate. Cover bacon and refrigerate for later.
Discard all but about 1 tablespoon of the bacon grease. Return pan to burner over medium-high heat. Add beef cubes in batches, making sure they do not touch. Season lightly with salt and pepper. Brown each side of the beef cubes . Do not cook meat throughout. When outside is brown, transfer beef to the slow-cooker crock using a slotted spoon. Repeat for the rest of the meat.
Once all of the beef has been browned and is in the slow-cooker, turn the skillet heat to medium low. Add vinegar to the skillet. Stir, scraping up brown bits, until vinegar has thickened. Pour in about 1/4 cup of the broth and continue to scrape up any browned bits. Transfer liquid to the slow-cooker.
Add remaining broth, onion, green beans, celeriac, carrots, tomato paste, diced tomatoes, garlic rosemary, thyme, salt (only if using low-salt broth), and pepper to the slow-cooker. Stir gently.
Cover the slow-cooker and cook on the low setting for 6 to 8 hours. Taste and adjust seasoning before serving. Garnish with reserved bacon bits before serving.
Serving Size: 12 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user REDHEADEDKAT.
Heat a large skillet over medium-high heat. Add bacon. Cook bacon, stirring occasionally, until crisp. Remove bacon, using a slotted spoon, to a paper-towel lined plate. Cover bacon and refrigerate for later.
Discard all but about 1 tablespoon of the bacon grease. Return pan to burner over medium-high heat. Add beef cubes in batches, making sure they do not touch. Season lightly with salt and pepper. Brown each side of the beef cubes . Do not cook meat throughout. When outside is brown, transfer beef to the slow-cooker crock using a slotted spoon. Repeat for the rest of the meat.
Once all of the beef has been browned and is in the slow-cooker, turn the skillet heat to medium low. Add vinegar to the skillet. Stir, scraping up brown bits, until vinegar has thickened. Pour in about 1/4 cup of the broth and continue to scrape up any browned bits. Transfer liquid to the slow-cooker.
Add remaining broth, onion, green beans, celeriac, carrots, tomato paste, diced tomatoes, garlic rosemary, thyme, salt (only if using low-salt broth), and pepper to the slow-cooker. Stir gently.
Cover the slow-cooker and cook on the low setting for 6 to 8 hours. Taste and adjust seasoning before serving. Garnish with reserved bacon bits before serving.
Serving Size: 12 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user REDHEADEDKAT.
Nutritional Info Amount Per Serving
- Calories: 275.2
- Total Fat: 16.3 g
- Cholesterol: 72.7 mg
- Sodium: 816.1 mg
- Total Carbs: 5.3 g
- Dietary Fiber: 1.4 g
- Protein: 25.8 g