Italian Countryside Beef Soup for the Crock Pot

"I find that I keep collecting more an more Mediterranean recipes. Italy isn't at the bottom of my list and that's because everything is just so good! This is no exception and it makes a big batch so you'll have leftovers if you have a smaller family. Leftovers are good as they are always better on the second day for lunch. I served with crusty multi-grain rolls and a simple green salad."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
4hrs 25mins
Ingredients:
13
Serves:
6-8
Advertisement

ingredients

Advertisement

directions

  • Trim fat from meat, cut meat into 2-inch pieces and set aside.
  • In a 4- to 5-quart slow cooker, combine potatoes, carrots or parsnips, onion, and fennel. Add meat; sprinkle with rosemary.
  • In a medium bowl, whisk together broth, wine, tomato paste, tapioca, pepper, and garlic. Pour over mixture in cooker.
  • Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Just before serving, stir in basil. Makes 6 to 8 servings.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. So good! Perfect for Fall. I cut my meat and vegies in big chunks. I used russet potatoes cut into chunks. I added both basil and baby spinach. I added a splash of worcestershire at the end. Yum!
     
  2. this is so good! I used Knoor's concentrated beef broth instead of the can and wine. I used the carrots option and a small bag of tiny baby potatoes and the basil leaves option. I also didn't bother cutting up the meat, but let it just cook whole and then shredded the meat at the end before adding the basil. This is wonderful!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes