Beef vegetable soup with a kick

Beef vegetable soup with a kick in a white bowl

We’ve had cooler weather as of late, so I’ve been craving more and more soup and stew. After having the hearty goulash soup from the Black Forest Inn upped my cravings for beef soup, specifically one I would consider to be hearty. I already had a large eye of round roast cooking in the slow cooker, so I thought why not use half of that for a soup and slice up the rest for sandwiches?

Then I considered what I wanted in the way of a flavour profile. I knew I wanted something deeper in flavour than usual and maybe something that cleared the old stuffy sinuses a bit. So here’s what I did…

Ingredients

  • 2 large carrots, cut into thin ‘coins’
  • 2 large stalks celery, sliced
  • 1/2 red onion, roughly chopped
  • 1/2 white onion, roughly chopped
  • 2 tsp minced garlic
  • 2 Tbsp roast rub
  • 2 Tbsp sweet paprika (split into two halves)
  • 1 Tbsp ground cumin (split into two halves)
  • 1 tsp sweet curry powder
  • 1 tsp black pepper
  • 1 tsp Mrs Dash Table Blend seasoning
  • 4 small bay leaves (or 2 large)
  • 1 tsp Worcestershire sauce
  • 1 large eye of round roast (1/2 for soup (about 3-4 cups), 1/2 for sandwiches)
  • 2 large russet potatoes, cubed (approx 2 cups)
  • 1 box low sodium beef broth (about 4 cups)
  • 4 cups water
  • 1/6 pot Knorr’s Homestyle Beef Stock seasoning
  • 1 cup frozen mixed vegetables

Method

  1. Layer the onions on the bottom of the crockpot with the carrots and celery.
  2. Spread the garlic over the vegetables, as well as all other dry seasonings, reserving half of the cumin and paprika. Also add the Knorr’s stock seasoning.
  3. Place the roast on top of all of this and the potatoes around the roast, then pour the broth and water into the crockpot. Add the Worcestershire sauce around the roast.
  4. Sprinkle the reserved cumin and paprika over the top of the roast.
  5. Place the lid on the slow cooker, plug it in and set it on high.
  6. Leave  it alone for 3-4 hours until the roast is cooked through.
  7. Remove the roast and allow to rest for 20 minutes or so.
  8. Add the frozen veggies and heat through, turning the slow cooker on low for the last 20-30 minutes while the roast rests and you cube 1/2 of it.
  9. Add the cubed beef, stir thoroughly and serve hot.

Makes: approximately 16 1-cup servings

Nutritional value per cup: 122 calories, 11g carbs, 3g fat, 12g protein, 195mg sodium, 3g sugar

If eating soup on its own (2 cups is a good serving), serve with a serving of your favourite crackers or a nice bread to dip into it. If just having 1 cup, I recommend serving with a sandwich or salad.

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