Vegetable Soup (with beef!)

I started the new year off by cleaning out and organizing my pantry. I am moving in 5 months (!!!) and I am already stressed about using up all the food in my kitchen hoarder’s nest. I did some healthy freezer meal planning and tried to use up anything and everything. This vegetable soup is a great place to use up canned and/or frozen vegetables, broth, and meat. And it is slow cooker friendly! I will admit that I only started using my crock pot on the reg this winter. Before now I was kind of skeptical and did not think that throwing 20 things in one pot for 8 hours could turn out anything good. Now it’s 3 AM, I just got off a swing shift, and Daube Provencale is in the slow cooker. If you haven’t made a New Years resolution yet, it should be to experiment with your crock pot. And if your resolution is to eat healthy – this recipe comes in at 350 calories for each of 8 servings.

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My goal was to use up ingredients so I used some low-ish quality stew meat that was in my freezer for a few months to make this soup. It turned out perfectly tasty. So use meat that you have or whatever is on sale. My mom always makes homemade vegetable soup and this soup reminds me of hers. She makes the soup a little more tomato forward though. You can use really any vegetables you like that you have on hand. Do not try and use up 15 pantry items in one day or you will end up maxing out your Tupperware (see below). My other New Years cleaning project recipes were Chicken Pot Pie Soup and Stuffed Bell Peppers. I also could not tackle soup endeavors without a large pot of homemade chicken stock (see chicken soup a la David Chang for the recipe). And the Split Pea Soup is just too addictive and I had to make more.

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Vegetable Soup

2 tbsp olive oil
1.5 lb beef stew meat
1 large onion, chopped
3 cloves garlic, minced
1 cup diced carrots
1 cup diced celery
1 lb potatoes, diced
8 cups beef stock
2 bay leaves
1 can (15 oz) diced tomatoes
1 tbsp worcestershire sauce
1 tbsp italian seasoning
Salt and Pepper to taste

In a large pan, heat oil over medium high heat. Cook the stew meat in batches, browning all sides, ~5 minutes. Remove steak with slotted spoon and transfer to the bowl of a slow cooker. Add the remaining ingredients to the slow cooker and mix together.

Cook on high for 4 hours or on low for 6-8 hours. The steak should be very tender and fall apart with a fork. Season with salt and pepper as needed. Remove bay leaves before serving.

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