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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 18 |
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A hearty, good-tasting soup. Fresh vegetables stay crispy in the crock pot. Easy enough for a weekday meal. Ingredients:
1 lb beef stew meat |
1 tablespoon garlic, minced |
12 cups water |
4 tablespoons vegetable stock base |
1 1/2 cups carrots |
1 1/2 cups celery |
1 1/2 cups fresh broccoli |
1 1/2 cups green beans |
1 1/2 cups zucchini |
1 cup diced onion |
1 1/2 cups white shoepeg corn |
1 (14 ounce) can diced tomatoes |
Directions:
1. In a crockpot, place 9 cups water and vegetable base. Stir until dissolved. Turn the crockpot on high. Remove 1/4 cup of the broth.
2. In a large, heavy saucepan, place 1/4 cup broth and turn on high until it boils. Add the fresh vegetables, cooking until wilted, about 5 minutes. When wilted, but not soft, add to the broth in the crockpot.
3. Saute the garlic in a skillet. Coat the meat in a flour, garlic salt, pepper, seasoned salt mixture. Add the meat mixture to the saute. Cook until browned. Add to the crockpot soup base.
4. Continue to cook on high for 6-8 hours. Serve hot.
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