Beef & Vegetable Soup

Fall is here so now that means I am pulling out warm soup recipes as well as looking for some new ones! Since I am wanting beef all the time, why not make a beef vegetable soup. I decided to just throw in ingredients like a stew and just go with it.

After cooking all day in the crock pot, it turned out good, but I could have used just a little bit more of a kick of spice! Feel free to take out or add any other ingredients that you think would be good!

Make sure you brown your beef, so you may want to brown it the night before you plan to make the soup.

The beginning when I had just mixed everything together!

Ingredients:

1 1/2 lbs. cubed Steak (for stew)

1/4 cup Flour

1/2 medium Red Onion; chopped

2 large Carrots; peeled and cut

2 large Potatoes; peeled and cut

2 cans of Diced Tomatoes w/ garlic; undrained

2 cans of low-sodium Beef Broth

1 Tbsp. minced garlic

1 Tbsp. Worcestershire sauce

1/2 Tbsp. salt

1 tsp. pepper

1/2 Tbsp. Cayenne Pepper

1/2 Tbsp. Oregano

1/2 Tbsp. Thyme

1/2 Tbsp. Basil

1/2 Tbsp. Parsley

What To Do:

• Place flour and cubed steak in a Ziploc bag and shake so that the flour coats the steak
• Put oil in skillet and heat oil over medium-high heat
• Add steak and brown all sides; set aside once browned
• Peel and cut up potatoes, carrots, onion and garlic
• In the crock pot, add all the ingredients together, mix together and cover/cook on high for an hour
• Reduce heat to low and cook for 6-7 hours (depending on how soft you like your veggies)