Beef and Vegetable Crockpot Soup
Ingredients
- 2 TBSP Butter
- 1 ½ lbs beef shoulder or chuck cut into small pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 4c beef bone broth (plus a little extra if necessary)
- 1c fresh or frozen green beans, cut to 1 inch pieces
- 1 cup diced zucchini
- 1 cup diced cauliflower
- ¼ c chopped fresh basil
- 1 tsp dried thyme
- Salt & Pepper to taste
Instructions
Heat large skillet to med-high heat, melt the butter, and brown the seasoned beef in batches about 3 minutes per side.
Set aside onto a plate and then the cook onions & garlic for about 3-5 minutes, scrapping brown bits into the mixture for flavor.
Transfer the beef with its juices to the Crockpot, add cooked onion & garlic, pour the beef bone broth in, season with salt & pepper, and set to low for 4 hours.
Meanwhile, chop the other veggies & basil.
Check beef about 2-3 hours in, and if tender & done, add the other veggies, the basil & thyme, and cook for another 30-45 minutes.
Season with more salt & pepper if needed.
Depending on your Crockpot, the veggies may cook faster, so check them around 30 minutes as to not overcook.
When veggies are done, dinner is ready!
Refrigerate leftovers. Enjoy!
