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Crock pot beef vegetable soup
Crock pot beef vegetable soup

Before you jump to Crock pot beef vegetable soup recipe, you may want to read this short interesting healthy tips about Here Are Several Basic Reasons Why Eating Apples Is Good.

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Cornell University did a study on the impact apples have on the mind. This study revealed that the ingredients in apples are able to help keep your brain cells from deteriorating with age. Not to mention thanks to this component in apples, they are able to actually reduce Alzheimer’s symptoms.

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We hope you got insight from reading it, now let’s go back to crock pot beef vegetable soup recipe. To cook crock pot beef vegetable soup you only need 14 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to prepare Crock pot beef vegetable soup:
  1. Take 1 tbsp extra virgin olive oil
  2. Get 1 lb beef meat- cut into 1-inch cubes
  3. Get 2 tsp sea salt
  4. Take 1/4 tsp black pepper
  5. Use 1 small yellow onion- diced
  6. Use 2 gloves garlic- minced
  7. You need 2 carrots- peeled and finely chopped
  8. You need 4 tomatoes- diced
  9. Prepare 3 tbsp tomato sauce
  10. Provide 200 ml cooking sour cream
  11. You need 1 tsp dried oregano
  12. You need 1 red pepper- cut into pieces
  13. You need pieces Broccoli- cut into
  14. Provide Chopped fresh parsley- for dressing in the end
Instructions 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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