Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Slow Cooker Beef Vegetable Soup
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- #47641
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
1 pound stew beef, trimmed, bite-size
1 can stewed tomatoes, sliced
3 potatoes, peeled, diced
2 carrots, peeled, pennied
1 clove garlic, crushed
3 peppercorns
1 bay leaf
1 celery stalk, chopped
1 small onion, diced
4 cups water
salt and pepper, to taste
1/2 teaspoon thyme
1 teaspoon fresh parsley, chopped
2 beef bouillon cubes
1 tablespoon Worcestershire sauce
2 cups frozen mixed vegetables
directions
Place all except frozen vegetables in crock pot. Turn on low and cover, cooking for 6 hours. One half hour before serving, turn up to high, add frozen veggies, stir and cover.
NOTES: If you are in a hurry you can do this in 3 1/2 hours on high heat. Remove the bay leaf before serving. You can add 1/2 cup of red wine with the vegetables for a more robust flavor.
added by
EmmysMommy
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
193 calories, 4 grams fat, 21 grams carbohydrates, 18 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
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reviews & comments
November 15, 2009
I added the frozen veggies in at the beginning and it was fine. I prefer the longer cooking time (on low). when I've tried it on HIGH it isn't as tender.