Posted in - Red Meat, Side Dish

Side Dish ‘n’ Saturdays: Zesty Beef and Vegetable Soup

It’s June and we are seasonally cool here in Minnesota. So soup is perfect way to warm any chill you are having!

Zesty Beef and Vegetable Soup

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8 servings

1 pound beef stew meat
1/2 cup chopped onion
2 teaspoons minced garlic
2 cups shredded cabbage
2 cups frozen corn
2 cups frozen green beans
2 cups sliced carrots
4 cups hot and spicy vegetable juice (Spicy V8)
1 (15-ounce) can Italian tomatoes
2 tablespoons Worcestershire sauce
1 teaspoon basil
1 teaspoon salt
1/4 teaspoon pepper

Prep Day: Place beef in slow cooker. Add onion, garlic, cabbage, corn, green beans and carrots. Combine tomato vegetable juice, tomatoes, Worcestershire sauce, basil, sugar, salt and pepper. Pour into slow cooker and stir to combine. Cover and cook on Low for 8 to 10 hours or on High for 6 hours. Remove from slow cooker and allow to cool completely. Place in freezer bag or in containers for individual servings. Label and freeze.

Serve Day: Thaw. Heat and serve.

Author:

I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience. I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.

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