Elsewhere in the US, the weather is still cold. It’s warming up here in Texas, but I still pop my space heater on during the day to knock off a chill. Therefore, still doing the crock pot soups.
This week’s warm you from the inside soup is Beef Vegetable. It’s super easy. All you have to do is throw all the ingredients except one in the crock pot and let the slow cooker do the rest!
Ingredients
1 lb beef stew meat
2 15 oz cans fire roasted tomatoes
1 15 oz can kidney beans, drained
1 large onion, chopped
3 large carrots, chopped
2 celery ribs, sliced
1 medium zuchini, chopped
4 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
8 oz elbow macaroni
8 cups beef bone broth
salt and pepper to taste
Directions
Put all of the ingredients except the macaroni in an 8 qt crock pot and cook on low for 6 to 8 hours.
Stir in the macaroni 30 minutes before done.
Makes 6 to 8 servings, depending upon how big a serving you eat!
Notes
If you want to dirty up a frying pan, you can sear the stew meat before putting it in the crock pot. I find this soup is just fine with the easy, one-pot method.
You an serve it with crusty bread and cheese or a side salad. I like to sprinkle parmesan on top and stir in some fresh baby spinach leaves.
Other toppings include a dollop of sour cream, slices of avacado, or roasted pine nuts. Experiment with some of your favorite flavors.
Don’t forget the honeydew melon for dessert!
Thank you.
You’re welcome. Hope you enjoy it!