Hearty Slow Cooker Beef and Vegetable Soup

Hearty Slow Cooker Beef and Vegetable Soup is a main course that serves 6. Watching your figure? This gluten free and dairy free recipe has 201 calories, 22g of protein, and 3g of fat per serving. For $1.86 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. Winter will be even more special with this recipe. Plenty of people made this recipe, and 1505 would say it hit the spot. A mixture of Top Sirloin, turnips, dried thyme, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 20 minutes. It is brought to you by Simple Nourished Living. With a spoonacular score of 99%, this dish is excellent. Similar recipes include Hearty Slow Cooker Vegetable Beef Soup, Hearty Roasted Vegetable Beef Stew | Slow Cooker s, and Slow Cooker Beef Vegetable Soup.

Servings: 6

Preparation duration: 20 minutes

 

Ingredients:

1 large (1/2-pound) baking potato, peeled and diced

3 large carrots, diced

1 teaspoon dried thyme

¼ cup fresh chopped parsley, optional

1 cups low sodium beef broth

1 onion, peeled and chopped

¾ cup frozen peas, thawed

1 teaspoon salt

Salt & freshly ground pepper to taste

1 can (6 ounces) tomato paste

1 pound top found stead, trimmed and cut into 1-inch cubes

2 turnips, peeled and diced

3 cups water

Equipment:

slow cooker

whisk

Cooking instruction summary:

Whisk together the broth, water, tomato paste, thyme and salt in a 5- or 6-quart slow cooker until smooth and well combined.Stir in the cubes of beef, carrots, celery, onion, potato and turnips.Cover and cook until the beef and vegetables are fork tender, 4-6 hours on high or 8-12 hours on low.At the end of cooking stir in the peas. Cover and cook until the peas are heated through, about 10 minutes.Stir in the parsley.Season to taste with salt and pepper.

 

Step by step:


1. Whisk together the broth, water, tomato paste, thyme and salt in a 5- or 6-quart slow cooker until smooth and well combined.Stir in the cubes of beef, carrots, celery, onion, potato and turnips.Cover and cook until the beef and vegetables are fork tender, 4-6 hours on high or 8-12 hours on low.At the end of cooking stir in the peas. Cover and cook until the peas are heated through, about 10 minutes.Stir in the parsley.Season to taste with salt and pepper.


Nutrition Information:

Quickview
201k Calories
21g Protein
3g Total Fat
22g Carbs
55% Health Score
Limit These
Calories
201k
10%

Fat
3g
5%

  Saturated Fat
1g
7%

Carbohydrates
22g
8%

  Sugar
8g
10%

Cholesterol
44mg
15%

Sodium
984mg
43%

Get Enough Of These
Protein
21g
43%

Vitamin A
6802IU
136%

Vitamin K
57µg
55%

Vitamin B6
0.81mg
40%

Vitamin C
31mg
38%

Selenium
25µg
37%

Vitamin B3
7mg
36%

Potassium
1074mg
31%

Zinc
3mg
25%

Phosphorus
254mg
25%

Fiber
4g
19%

Manganese
0.38mg
19%

Iron
3mg
18%

Copper
0.32mg
16%

Magnesium
57mg
14%

Vitamin B1
0.2mg
14%

Folate
50µg
13%

Vitamin B2
0.21mg
12%

Vitamin B12
0.71µg
12%

Vitamin E
1mg
12%

Vitamin B5
0.88mg
9%

Calcium
75mg
8%

covered percent of daily need
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Food Trivia

During the Middle Ages, a lemon slice was served with fish because it was thought the juice would dissolve any bones that were accidentally swallowed.

Food Joke

Chuck Norris doesn't go fishing when he's hungry. He just chooses a lake to be soup.

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