Crock-pot Vegetable beef soup

I use my 6Qt Crock-pot.  

For me it is much easier to cook, bake, and do things around the house in the morning than in the late afternoon or evening.  On this particular day we had 4” of snow and I told Pinky Pie we could go play in it when she woke up from her nap.  After we played out in the snow we came in the house and there in the kitchen was our hot soup waiting for us. Great example of a good day to use my crock-pot! 

Ingredients:

1 1/2 lb. Stew Beef

1 1/2 C. Carrots (chopped, or whole baby carrots)

1 1/2 C. Celery (chopped)

1 1/2 C. Zucchini (2 zucchinis)

2 C. Broccoli (bit size pieces)

6-7 Red Potatoes (about 2 1/2 C.)

1 Yellow Onion (chopped)

12 Garlic Cloves (minced)

64oz. of Vegetable Broth

1 Can Diced Tomatoes 

2 tsp. Italian Seasoning

Salt & pepper to taste

Take Action:

1. Chop all your veggies

2. Brown the beef by dredging the beef flower, salt and pepper.

3. Put them in a pan with a little oil, just long enough to brown each side. Working in batches if necessary.

4. (Optional) Add all the onion to the pan and saute for 3 minutes then add the garlic for one more minute.

5. Put everything into the crock-pot with the lid on.  High for 3-4 hours or on low for 6-7 hours.

6. Enjoy! 

Browning the Beef

Sautéed onions 

All ready to start cooking!

Other Options:

1. Just add everything to the crock-pot and the beef will be shredded.

2. Don't add beef and you will have yourself a delicious veggie soup.