Chunky Beef Soup in the Crockpot

Chunky Beef Soup in the Crockpot

Ingredients

1 lb chopped stewing beef

1 tablespoon olive oil

½ chopped yellow onion

1 finely chopped carrot

14 oz can vegetable broth

7 oz can cannellini beans, rinsed

14 oz can kidney beans, rinsed

1½ cups water

2 minced garlic cloves

14 oz diced tomatoes with juice

2 chopped fresh tomatoes

3 cups beef stock

2 tablespoons white wine vinegar

1½ teaspoons dried thyme

1 tablespoon dried parsley

salt and black pepper, to taste

2 cups chopped, thinly sliced cabbage

pinch of red pepper flakes (optional)

fresh herb sprigs such as thyme or rosemary, to serve (optional)

sour cream and/or parmesan, to serve (optional)

Instructions

Heat the oil in a skillet and sauté the beef until browned.

Drain off the fat.

Add the beef to a 4-quart crockpot (or similar size).

Add the onion, carrot, garlic, canned and fresh tomatoes, stock, broth, water, herbs, vinegar, and beans.

Cook for 4 hours on high or 8 hours on low, or until the beef is almost tender.

Taste the soup and season with salt and black pepper if necessary.

Add the cabbage and cook for 1 hour on high or until tender.

Taste and add more vinegar if necessary.

Serve the soup hot, garnished with fresh herb sprigs if liked.

Source: amazing soup recipes