Andi's CrockPot Beef and Vegetable Soup with V8
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
V8 Vegetable Juice, Low Sodium, 48+ oz (regular size bottle plus 2-3 cups water -- or 64oz V8 for richer flavor)About a1.5lb of beef roast (Used Beef Chuck/shoulder)Slap Ya Mama Cajun Seasoning, 0.5 tsp - 1tsp1 TBsp Olive oilBaby Carrots, raw, 1 lb cut in half and or thirdsOnions, raw, 1 large chopped*Potato, raw, 2 large (3" to 4-1/4" dia.) choppedPepper, black, .5-.75 tsp whole peppercornsBeef Bouillon Cubes, 5 cubes4 cloves garlic whole or cut in halfMixed frozen Veggies Carrots,Corn, Greenbeans, Peas 24oz (two small packages)
First chop your onions, potatoes and carrots and throw them in the crockpot Raw. Put in the peppercorns, and shove the ingredients to the sides of an oval crockpot to make room fo the meat.
Season roast with Cajun seasoning. Sear the sides of the beef on High Heat with 1Tbsp Olive oil until brown just on the sides but not cooked through. Place in the middle of the crockpot with the raw veggies along the side. Fill with 64oz of Low Sodium V8, (or use 48 oz and add 2-3 cups water until the liquid covers or nearly covers the roast).
Add the beef bouillon cubes to the mix
Set crockpot to Low for 8-10 hours (or High 6 hours). About 30min from serving you'll want to take out the roast and shred it removing any extra gristle or fat, and add back to the pot with the frozen mixed veggies.
Cook until warm the veggies should be soft and the meat should fall apart. Fish out the peppercorns if you can find em (using a fork to skim them out helps), or simply keep an eye out at the bottom of your bowl.
Add salt and pepper to the soup to taste. Tastes even better the second day and freezes well too!
Assuming a 5 quart yeild, there would be
20 - 1cup servings in every pot.
2 servings and a slice of toast makes a filling lowcal meal.
Season roast with Cajun seasoning. Sear the sides of the beef on High Heat with 1Tbsp Olive oil until brown just on the sides but not cooked through. Place in the middle of the crockpot with the raw veggies along the side. Fill with 64oz of Low Sodium V8, (or use 48 oz and add 2-3 cups water until the liquid covers or nearly covers the roast).
Add the beef bouillon cubes to the mix
Set crockpot to Low for 8-10 hours (or High 6 hours). About 30min from serving you'll want to take out the roast and shred it removing any extra gristle or fat, and add back to the pot with the frozen mixed veggies.
Cook until warm the veggies should be soft and the meat should fall apart. Fish out the peppercorns if you can find em (using a fork to skim them out helps), or simply keep an eye out at the bottom of your bowl.
Add salt and pepper to the soup to taste. Tastes even better the second day and freezes well too!
Assuming a 5 quart yeild, there would be
20 - 1cup servings in every pot.
2 servings and a slice of toast makes a filling lowcal meal.
Nutritional Info Amount Per Serving
- Calories: 110.0
- Total Fat: 3.0 g
- Cholesterol: 25.2 mg
- Sodium: 247.8 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 1.8 g
- Protein: 10.1 g
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