Saturday, October 1, 2011

Vegetable Beef Soup

This recipe is from my faithful red plaid Better Homes and Gardens cookbook.  If you don't have one, order it immediately. Seriously. It has never failed me.  I have this pretty bridal version.

Vegetable Beef Soup
Prep: 25 minutes      Cook: 8-10 hours low or 4-5 hours high   
Makes:   6 main dish servings

1 lb. boneless beef chuck pot roast, cut into bite-sized pieces
1 Tbsp. cooking oil
4 C. water
1 14.5-ounce can diced tomatoes, undrained
2 c. frozen mixed vegetables
2 c. frozen diced hash brown potatoes or 2 medium potatoes, peeled and chopped [I did the real deal. very yummy]
1 1-ounce envelope onion soup mix (1/2 of a 2-ounce pkg.) [yes, that's straight from the recipe book... at least they're detailed! haha]
1 tsp. instant beef bouillon granules
1/8 tsp. black pepper
1 clove garlic, minced or 1/8 tsp garlic powder

-In a large skillet, brown meat pieces in hot oil.  Drain the fat.  In a 3 1/2 or 4 quart slow cooker, place meat and remaining ingredients.  [mine is 6 quarts. still.]
- Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.     
I cooked meat and chopped veggies the night before and refrigerated those pieces.  Then, popped it all in the next morning before work. SUPER easy.