Beef Vegetable Garlic Soup |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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I have seen alot of Beef vegie soups but not like this one. I like to use leftover Roast beef or get some at the deli. I sometimes make in crockpot for 8-12 hours on low. You may need to check on it. The potatoes thicken it and the tomatoes give body to the broth. Ingredients:
1/2 lb ground sirloin or 1/2 lb sliced roast beef, leftover |
6 cups beef broth |
1/2 cup fresh parsley, chopped |
7 whole garlic cloves |
2 cups carrots, peeled and in chunks |
2 cups stewed tomatoes |
1/2 cup green beans, sliced |
1/2 cup red wine (optional) |
1 teaspoon salt |
2 1/2 cups yellow onions, coarsely chopped |
8 potatoes, peeled and cubed |
1 cup celery, diced |
1/2 cup corn |
1/4 teaspoon garlic powder |
basil |
oregano, to taste |
Directions:
1. Sprinkle meat with 1/4 teaspoons garlic powder and pepper.
2. Brown and drain well if using Ground sirloin.
3. Put meat into a large soup pot or into sprayed Crock Pot.
4. Add the remaining ingredients and bring to a boil. (Crockpot put on high for about an hour).
5. Reduce heat and simmer about 1 1/2 hours.
6. The longer you simmer the thicker the soup will be.
7. In a crockpot cook on low about 8-10 hours checking after about 6 hours to check the thickness.
8. The potatoes help to thicken this soup and the tomatoes give body to the broth.
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