Crockpot Veggie & Potato Soup 🥔🥕
Description
A hearty and wholesome dish, this Crockpot Veggie & Potato Soup is not just a meal, but a comforting experience. It’s a perfect way to make the most out of a pound of beef, transforming it into a nourishing delight. Pair it with a chunk of rustic peasant bread, and you’ve got yourself a complete and satisfying supper that’s sure to warm your soul on any chilly evening.
- Cook Time: 6 hours
- Prep Time: 10 minutes
- Total Time: 6 hours and 10 minutes
- Servings: 4
- Yield: Varies
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | Stewing beef |
| 1 | Can of stewed tomatoes |
| 3 | Potatoes |
| 2 | Carrots |
| 1 | Garlic clove |
| 3 | Peppercorns |
| 1 | Bay leaf |
| 1 | Celery stalk |
| 1 | Onion |
| 4 cups | Water |
| Varies | Thyme |
| 1/2 | Parsley |
| 1 | Beef bouillon cubes |
| Varies | Frozen vegetables |
Nutrition Facts (per serving)
- Calories: 398.5
- Fat: 6.4g
- Saturated Fat: 2.5g
- Cholesterol: 72.9mg
- Sodium: 937mg
- Carbohydrates: 55.9g
- Fiber: 10.5g
- Sugar: 7.9g
- Protein: 33.7g
Recipe Keywords
Meat, Low Cholesterol, Healthy, Kosher, Potluck, Weeknight, Easy, Inexpensive
Instructions
-
Prepare Ingredients: Start by gathering all your ingredients. Chop the potatoes, carrots, celery, and onion into bite-sized pieces. Mince the garlic clove.
-
Combine Ingredients: In your crockpot, add the stewing beef, stewed tomatoes, chopped potatoes, carrots, minced garlic, peppercorns, bay leaf, celery, onion, water, thyme, parsley, and beef bouillon cubes. Give it a gentle stir to mix everything together.
-
Cook on Low: Cover the crockpot and cook on low heat for 6 hours. This slow cooking process allows all the flavors to meld together beautifully, resulting in a rich and satisfying soup.
-
Add Frozen Vegetables: About half an hour before serving, increase the heat to high. Add the frozen vegetables to the crockpot, stirring them into the soup. Cover the crockpot again and let it simmer until the vegetables are heated through.
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Adjust Seasoning (Optional): Taste the soup and adjust the seasoning if necessary. You can add salt and pepper to taste for a perfect balance of flavors.
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Serve: Once the soup is ready, ladle it into bowls and serve hot. Don’t forget to remove the bay leaf before serving.
Notes
- Quick Option: If you’re short on time, you can cook this soup on high heat for 3 1/2 hours instead of low heat for 6 hours. However, keep in mind that the longer cooking time allows the flavors to develop more fully.
- Enhance Flavor: For an extra depth of flavor, consider adding 1/2 cup of red wine along with the vegetables. It adds a delightful richness and complexity to the soup.
Indulge in the warmth and nourishment of this delightful Crockpot Veggie & Potato Soup. Whether it’s a busy weeknight or a leisurely weekend, this recipe promises to satisfy your cravings for something hearty, healthy, and oh-so-delicious! Enjoy every spoonful of this wholesome goodness.
