Hi, I’m Jane. Today, I’m gonna show you how to prepare crock pot beef vegetable soup recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Crock pot beef vegetable soup Recipe

Crock pot beef vegetable soup is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Crock pot beef vegetable soup is something which I’ve loved my entire life.

To bewith this recipe, we have to prepare a few ingredients. You can cook crock pot beef vegetable soup using 14 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Crock pot beef vegetable soup:

1. Make ready 1 tbsp extra virolive oil
2. Get 1 lb beef meat- cut into 1-inch cubes
3. Make ready 2 tsp sea salt
4. Take 1/4 tsp black pepper
5. Get 1 small yellow onion- diced
6. Prepare 2 gloves garlic- minced
7. Get 2 carrots- peeled and finely chopped
8. Make ready 4 tomatoes- diced
9. Get 3 tbsp tomato sauce
10. Take 200 ml cooking sour cream
11. Take 1 tsp dried oregano
12. Prepare 1 red pepper- cut into pieces
13. Take pieces Broccoli- cut into
14. Make ready Chopped fresh parsley- for dressing in the end

Steps to make Crock pot beef vegetable soup:

1. In a large skillet, heat the oil over medium high. Add the beef and sprinkle with 1 teaspoon salt and pepper. Brown the beef on all sides, disturbing it as little as possible on each side so that it develops nice coloring.
2. Once the beef is lightly browned (it won’t be all the way cooked through), remove it to a 6-quart slow cooker.
3. To the pan, add the onion. Cook and stir until the onion is beginning to soften, about 3 minutes. Stir in the garlic and let cook 30 seconds.
4. To the slow cooker, add the carrots, broccoli, red pepper, diced tomatoes in their juices, tomato sauce, cooking sour cream, oregano and remaining 1 teaspoon salt.
5. Cover and cook on low until the beef and vegetables are tender. Serve hot, sprinkled with fresh parsley.

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