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Categories:
ground sirloin beef broth fresh parsley garlic carrots tomatoes green beans red wine salt yellow onions potatoes celery corn garlic basil oregano
Viewed: 20 - Published at: 5 years agoIngredients
- 1/2 lb ground sirloin or 1/2 lb sliced roast beef, leftover
- 6 cups beef broth
- 1/2 cup fresh parsley, chopped
- 7 whole garlic cloves
- 2 cups carrots, peeled and in chunks
- 2 cups stewed tomatoes
- 1/2 cup green beans, sliced
- 1/2 cup red wine (optional)
- 1 teaspoon salt
- 2 1/2 cups yellow onions, coarsely chopped
- 8 potatoes, peeled and cubed
- 1 cup celery, diced
- 1/2 cup corn
- 1/4 teaspoon garlic powder
- basil
- oregano, to taste
Method
- Sprinkle meat with 1/4 teaspoons garlic powder and pepper.
- Brown and drain well if using Ground sirloin.
- Put meat into a large soup pot or into sprayed Crock Pot.
- Add the remaining ingredients and bring to a boil. (Crockpot put on high for about an hour).
- Reduce heat and simmer about 1 1/2 hours.
- The longer you simmer the thicker the soup will be.
- In a crockpot cook on low about 8-10 hours checking after about 6 hours to check the thickness.
- The potatoes help to thicken this soup and the tomatoes give body to the broth.
