Crock pot beef vegetable soup

Name: Crock pot beef vegetable soup
Yield: 4-5 servings
Cuisine: American
Ingredients: 1 tbsp extra virgin olive oil; 1 lb beef meat- cut into 1-inch cubes; 2 tsp sea salt; 1/4 tsp black pepper; 1 small yellow onion- diced; 2 gloves garlic- minced; 2 carrots- peeled and finely chopped; 4 tomatoes- diced; 3 tbsp tomato sauce; 200 ml cooking sour cream; 1 tsp dried oregano; 1 red pepper- cut into pieces; pieces Broccoli- cut into; Chopped fresh parsley- for dressing in the end

Stacy @cook_23860142

Per serving: 283 calories, 7 g fat (2 g sat), 24 g protein, 33 g carb, 11 g sugars, 8 g fiber

Stacy @cook_23860142

Per serving: 283 calories, 7 g fat (2 g sat), 24 g protein, 33 g carb, 11 g sugars, 8 g fiber

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Ingredients

4-5 servings

1 tbspextra virgin olive oil
1 lbbeef meat- cut into 1-inch cubes
2 tspsea salt
1/4 tspblack pepper
1small yellow onion- diced
2gloves garlic- minced
2carrots- peeled and finely chopped
4tomatoes- diced
3 tbsptomato sauce
200 mlcooking sour cream
1 tspdried oregano
1red pepper- cut into pieces
piecesBroccoli- cut into
Chopped fresh parsley- for dressing in the end

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Steps

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.