Hearty Slow Cooker Beef and Vegetable Soup
Hearty Slow Cooker Beef and Vegetable Soup is a main course that serves 6. Watching your figure? This gluten free and dairy free recipe has 201 calories, 22g of protein, and 3g of fat per serving. For $1.86 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. Winter will be even more special with this recipe. Plenty of people made this recipe, and 1505 would say it hit the spot. A mixture of Top Sirloin, turnips, dried thyme, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 20 minutes. It is brought to you by Simple Nourished Living. With a spoonacular score of 99%, this dish is excellent. Similar recipes include Hearty Slow Cooker Vegetable Beef Soup, Hearty Roasted Vegetable Beef Stew | Slow Cooker s, and Slow Cooker Beef Vegetable Soup.
Servings: 6
Preparation duration: 20 minutes
Ingredients:
1 large (1/2-pound) baking potato, peeled and diced
3 large carrots, diced
1 teaspoon dried thyme
¼ cup fresh chopped parsley, optional
1 cups low sodium beef broth
1 onion, peeled and chopped
¾ cup frozen peas, thawed
1 teaspoon salt
Salt & freshly ground pepper to taste
1 can (6 ounces) tomato paste
1 pound top found stead, trimmed and cut into 1-inch cubes
2 turnips, peeled and diced
3 cups water
Equipment:
slow cooker
whisk
Cooking instruction summary:
Whisk together the broth, water, tomato paste, thyme and salt in a 5- or 6-quart slow cooker until smooth and well combined.Stir in the cubes of beef, carrots, celery, onion, potato and turnips.Cover and cook until the beef and vegetables are fork tender, 4-6 hours on high or 8-12 hours on low.At the end of cooking stir in the peas. Cover and cook until the peas are heated through, about 10 minutes.Stir in the parsley.Season to taste with salt and pepper.
Step by step:
1. Whisk together the broth, water, tomato paste, thyme and salt in a 5- or 6-quart slow cooker until smooth and well combined.Stir in the cubes of beef, carrots, celery, onion, potato and turnips.Cover and cook until the beef and vegetables are fork tender, 4-6 hours on high or 8-12 hours on low.At the end of cooking stir in the peas. Cover and cook until the peas are heated through, about 10 minutes.Stir in the parsley.Season to taste with salt and pepper.
Nutrition Information:
covered percent of daily need
