Why the Crockpot Beef and Beet Soup Is Great Crockpot Recipe
When you think about comfort food, the Crockpot Beef and Beet Soup stands out as a fantastic option.
It’s not just the incredible flavors that draw me in; it’s the ease of preparation that makes it truly special. I love how I can toss the ingredients into my Crockpot and let it work its magic while I go about my day.
The aroma fills my home, creating a warm, inviting atmosphere. Plus, it’s a nutritious choice, packed with hearty vegetables and tender beef.
Every spoonful brings satisfaction, making it perfect for cozy evenings when I want something truly comforting.
Ingredients of Crockpot Beef and Beet Soup
When it comes to whipping up a delicious and hearty meal, the ingredients for Crockpot Beef and Beet Soup are what truly make this recipe shine. Imagine the rich flavors of tender beef mingling with the earthy sweetness of beets, all while being complemented by vibrant veggies.
It’s like a warm hug in a bowl, perfect for those chilly nights when you just want something comforting. Plus, the ingredients are simple, making it easy to gather what you need without a trip to a specialty store. So, let’s plunge into what you’ll need to create this cozy concoction.
Ingredients:
- 2 1/2 lbs beef stew meat
- 2 (14 1/2 ounce) cans cut beets, undrained (29 ounces total)
- 2 (14 ounce) cans beef broth (28 ounces total)
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 1/2 cups water
- 3 medium onions, chopped (about 1 1/2 cups)
- 1/2 teaspoon dried dill
- 1/4 teaspoon black pepper
- 4 cups packaged shredded cabbage with carrots (coleslaw mix)
- 1/2 cup sour cream
Now, while the ingredient list is pretty straightforward, there are a couple of things to reflect on. First, if you’re feeling adventurous, you can switch up the beef for another cut, or even throw in some extra veggies like carrots or potatoes for added nutrition.
And if you’re not a fan of beets (I mean, who can blame you? They can be a bit polarizing), you might think about using a different root vegetable or just reducing the amount of beets you use. Just remember, cooking is all about making it your own, so feel free to adjust based on your taste buds.
Plus, when you take the plunge and make this soup, you might discover that you’re a beet lover after all. Who knows? It could happen.
How to Make Crockpot Beef and Beet Soup
Making Crockpot Beef and Beet Soup is a breeze, and trust me, you’ll feel like a kitchen superstar when you serve it.
First things first, grab 2 1/2 lbs of beef stew meat. You want to trim any excess fat and cut the meat into 3/4 to 1-inch pieces. Seriously, no one enjoys chewing on chewy chunks of fat, right? Once you’ve done that, toss the beef into your trusty 5- or 6-quart crockpot.
Now, here comes the fun part—add 2 cans of undrained cut beets, 2 cans of beef broth (that’s a total of 28 ounces), and a can of undrained diced tomatoes. It’s like a vibrant color party in your slow cooker. Sprinkle in 1/2 teaspoon of dried dill and 1/4 teaspoon of black pepper for that aromatic punch, and then pour in 1 1/2 cups of water to keep things soupy.
Now, let’s not forget about the onions. Chop up 3 medium onions, which should amount to about 1 1/2 cups, and toss them in, too. Stir everything together like you’re conducting a culinary symphony.
Cover your crockpot and set it to cook on low for 9 to 11 hours or high for about 4 1/2 to 5 1/2 hours. While you wait, you might find yourself peeking in and inhaling the delicious aromas wafting through your kitchen—how could you resist?
Once the cooking time is up (and your house smells amazing), it’s time to add in the final ingredient: 4 cups of packaged shredded cabbage with carrots, also known as coleslaw mix. This adds a lovely crunch and a pop of color. Stir it all together, cover again, and let it cook for another 30 minutes on high.
When you’re ready to serve, don’t forget to dollop 1/2 cup of sour cream on top of each bowl. It’s like the cherry on top of your soup sundae.
And there you have it, a warm, hearty bowl of goodness that’s perfect for any chilly evening. Just don’t be surprised if you find yourself going back for seconds—or thirds.
Crockpot Beef and Beet Soup Substitutions & Variations For Low Carb Diets
If you’re looking to adapt the Crockpot Beef and Beet Soup for a low-carb lifestyle, there are plenty of simple substitutions and variations to keep the hearty flavors while reducing carbs.
You can swap the beets for radishes or turnips, which mimic the texture without the sugar. Instead of using canned diced tomatoes, try fresh tomatoes or omit them altogether.
Replace the coleslaw mix with just shredded cabbage for fewer carbs. You might also consider using beef bone broth for added nutrients.
Finally, skip the sour cream or use a low-carb yogurt for a creamy finish without the carbs. Enjoy!
What to Serve with Crockpot Beef and Beet Soup
What can elevate your Crockpot Beef and Beet Soup to a complete meal? I love serving it with warm, crusty bread or rolls to soak up all that savory goodness.
A fresh side salad adds a nice crunch; I usually toss together mixed greens, cherry tomatoes, and a tangy vinaigrette. If you want something heartier, roasted potatoes or a grain like quinoa pairs beautifully.
For a touch of sweetness, consider a fruit salad or roasted carrots. Don’t forget a dollop of sour cream on top of the soup; it adds a creamy finish that ties everything together perfectly!
Additional Tips To Decrease Calories
To enjoy a lighter version of Crockpot Beef and Beet Soup without sacrificing flavor, I often make a few simple adjustments.
First, I trim excess fat from the beef, opting for leaner cuts like sirloin. I also reduce the sour cream, using Greek yogurt instead for creaminess with fewer calories.
Swapping half of the beef broth for vegetable broth adds depth while cutting calories.
Finally, I load up on extra veggies like zucchini and bell peppers, which boosts nutrition without adding many calories.
These small changes keep the soup delicious and satisfying while helping me stay mindful of my calorie intake.