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Hearty Italian Beef Soup (Crockpot)

ByLisa Kerhin
 
 
 

Here is another great crockpot soup for you to make.  It’s filled with tender chunks of beef and vegetables in a light but creamy broth.  The tomatoes and tomato paste add richness and
just enough to make it a bit creamy.  It’s a perfect cold evening meal to start in the morning and come home to in the evening.  Being back in school, I need more meals like this and I am finding a ton of yumminess on The Magical Slowcooker‘s site, including this one.  I did change it up just a bit by adding more beef stock, added some garlic (it’s in my blood to add garlic to most everything), zucchini, and for one of the cans of tomatoes I used a can of fire-roasted tomatoes.  I think my crockpot cooks a bit faster than my old one did so this wonderful soup was ready in about 6 hours.  Good thing too, the smell was driving me crazy with hunger!  Here is the recipe as I made it but please check out Sarah’s recipe on her site here

 
Ingredients:
1 1/2 lbs Stew Meat, cut into 1 inch squares, well trimmed
Salt and pepper
Onion Powder
3 tablespoons cooking oil
1/2 cup White Onion, diced
1 cup Carrots, diced
1 cup Celery, diced
2-3 cloves garlic, minced
1 zucchini, cut into 1 inch pieces
1 tsp dried oregano
(1) 32oz carton of beef stock
(1) 14.5 oz. can Italian diced tomatoes (not drained)
(1) 14.5 oz. can of Fire-roasted tomatoes (not drained)
(2) 15 oz cans Great Northern Beans (drained)
(1) 8 oz. can tomato paste

Instructions:

Sprinkle stew meat lightly with salt, pepper, and onion powder.
 
Heat a large skillet to medium high heat, add oil, add stew meat, and cook on all sides until brown (no need to cook meat all the way).
Add meat to slow cooker.
Add onions, carrots, celery, and oregano to skillet, you may need to add more oil, cook for just a few minutes, add garlic and cook about one minute more.
 
The add one cup of beef stock to the pan to deglaze the meaty bits off the bottom of the pan. Do not skip this step, those bits at the bottom of the pan add more flavor to the soup.
 
Add the contents of the skillet to the crockpot plus add the remaining beef broth, tomatoes, beans, zucchini, and tomato paste.
 
Stir well to combine and cook on low for 6-8 hours.
I checked after 6 hours and mine was done.
 
Enjoy!
 

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