How to Prepare Gordon Ramsay Crock pot beef vegetable soup

Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, crock pot beef vegetable soup. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Crock pot beef vegetable soup is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Crock pot beef vegetable soup is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have crock pot beef vegetable soup using 14 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Crock pot beef vegetable soup:

1. Make ready 1 tbsp extra virgin olive oil
2. Prepare 1 lb beef meat- cut into 1-inch cubes
3. Get 2 tsp sea salt
4. Get 1/4 tsp black pepper
5. Take 1 small yellow onion- diced
6. Get 2 gloves garlic- minced
7. Take 2 carrots- peeled and finely chopped
8. Get 4 tomatoes- diced
9. Get 3 tbsp tomato sauce
10. Take 200 ml cooking sour cream
11. Prepare 1 tsp dried oregano
12. Get 1 red pepper- cut into pieces
13. Make ready pieces Broccoli- cut into
14. Prepare Chopped fresh parsley- for dressing in the end

Instructions to make Crock pot beef vegetable soup:

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.

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