Italian Countryside Beef Soup For The Crock Pot Recipes

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ITALIAN BEEF VEGETABLE SOUP

This hearty vegetable beef soup features a ton of fresh vegetables, making it the perfect dish to use up all that summer produce. It's also great during cooler weather! Make sure you serve this Italian soup with some breadsticks, rolls or flaky biscuits. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 5h20m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 13



Italian Beef Vegetable Soup image

Steps:

  • In a large skillet, cook and crumble beef with onion over medium-high heat, until browned, 4-5 minutes. Transfer to a 3- or 4-qt. slow cooker. Stir in remaining ingredients., Cook, covered, on low 5-6 hours or until carrots are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 127 calories, Fat 3g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 617mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges

1/2 pound lean ground beef (90% lean)
1/4 cup chopped onion
2 cups chopped cabbage
2 medium carrots, chopped
1 cup fresh Brussels sprouts, quartered
1 cup chopped fresh kale
1 celery rib, chopped
1 tablespoon minced fresh parsley
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/4 teaspoon salt
3 cups beef stock
1 can (14-1/2 ounces) Italian diced tomatoes, undrained

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.

Provided by Annacia

Categories     Vegetable

Time 4h25m

Yield 6-8 serving(s)

Number Of Ingredients 13



Italian Countryside Beef Soup for the Crock Pot image

Steps:

  • 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.

Nutrition Facts : Calories 376.7, Fat 9.8, SaturatedFat 4.3, Cholesterol 99.8, Sodium 664.2, Carbohydrate 30.9, Fiber 5, Sugar 10.2, Protein 36.7

2 lbs boneless beef chuck roast
12 ounces new potatoes (the tiny ones are my favorite, halved or quartered if needed)
2 medium carrots or 2 medium parsnips, peeled and cut into 1- to 2-inch pieces
1 large onion, chopped (1 cup)
1 medium fennel bulb, trimmed and cut into 1/2-inch-thick wedges
1 teaspoon dried rosemary, crushed
1 (14 ounce) can beef broth
1 cup dry red wine or 1 cup beef broth
1 (6 ounce) can tomato paste
2 tablespoons quick-cooking tapioca
1/2 teaspoon ground black pepper
4 garlic cloves, minced
1 -2 cup basil leaves, spinach leaves (or mix them all if you like) or 1 -2 cup torn fresh escarole (or mix them all if you like)

ITALIAN BEEF IN THE CROCK POT

Make and share this Italian Beef in the Crock Pot recipe from Food.com.

Provided by kpbrady

Categories     Roast Beef

Time 8h5m

Yield 4-6 serving(s)

Number Of Ingredients 6



Italian Beef in the Crock Pot image

Steps:

  • Place beef roast in the crock pot.
  • Mix together the dried herbs in a bowl and sprinkle over the roast.
  • Sprinkle the minced garlic over the roast.
  • Pour the jar of pepperocini peppers (including the juice) over the roast.
  • Cover and cook on high 6-8 hours.
  • Shred with fork and serve on French rolls or with vegetables.

Nutrition Facts : Calories 453, Fat 14.9, SaturatedFat 5.8, Cholesterol 217.7, Sodium 1582.5, Carbohydrate 7, Fiber 1.6, Sugar 3.8, Protein 74.2

3 -4 lbs lean roast (rolled works well)
1 (16 ounce) jar pepperoncini peppers
1 tablespoon minced garlic
1 tablespoon oregano
1 tablespoon basil
1 tablespoon Italian spices

SEASON'S ITALIAN CROCK POT SOUP

Just throw this all together, go to work, come home and dinner is served. We serve this soup with "recipe #210181"

Provided by Hill Family

Categories     One Dish Meal

Time 6h20m

Yield 6-8 serving(s)

Number Of Ingredients 15



Season's Italian Crock Pot Soup image

Steps:

  • Brown turkey burger and sausage together. Drain.
  • Dump all ingredients into the crock pot, stir and walk away.
  • Either cook on low for 8-10 hours or high for 4-6.
  • Garnish with fresh onion, fresh diced tomato and cheese.

Nutrition Facts : Calories 343.1, Fat 23.2, SaturatedFat 7.4, Cholesterol 92.7, Sodium 1146.5, Carbohydrate 10.5, Fiber 1.7, Sugar 5.3, Protein 22.7

1 lb ground turkey
12 ounces sausage (I use low fat)
14 1/2 ounces chicken broth
1 (14 1/2 ounce) can stewed tomatoes with onion and green pepper, and celery
1 (14 1/2 ounce) can diced tomatoes
14 ounces V8 vegetable juice
1 teaspoon basil
1/2 teaspoon celery seed
1 teaspoon parsley
1 teaspoon oregano
3 teaspoons crushed garlic
1/2 onion, chopped
1/2 teaspoon season salt
1/2 teaspoon garlic salt
salt and pepper

CROCK-POT ITALIAN VEGETABLE SOUP

I was looking for a nice and easy hot soup recipe for a cold winter day, but one that would be ready when I came home from work. I found this one in Fix-It and Forget-It Cookbook. It is so yummy and flavorful! And it couldn't be any easier! You can sprinkle Parmesan cheese on the top, or add other vegetables. We loved it just the way it is, and served with a fresh, crusty loaf of bread.... Mmm.

Provided by Whisper

Categories     Ham

Time 9h10m

Yield 4-6 serving(s)

Number Of Ingredients 12



Crock-Pot Italian Vegetable Soup image

Steps:

  • Layer carrots, onions, potatoes, parsley, garlic, basil, salt, pepper and kidney beans in slow cooker.
  • Do not stir.
  • Add beef stock.
  • Cover; cook on Low 8-9 hours, or on High 4 1/2-5 1/2 hours, until vegetables are tender.
  • Turn slow cooker to high.
  • Stir in tomatoes and ham.
  • Cover and cook for 10-15 minutes.

Nutrition Facts : Calories 368.1, Fat 7.3, SaturatedFat 2.5, Cholesterol 31.7, Sodium 1261, Carbohydrate 53.4, Fiber 12.9, Sugar 7.5, Protein 24.4

3 small carrots, sliced
1 small onion, chopped
2 small potatoes, diced
2 tablespoons fresh parsley, chopped
1 garlic clove, minced
1 1/4 teaspoons dried basil (or use fresh)
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16 ounce) can red kidney beans, undrained
3 cups beef stock
14 1/2 ounces stewed tomatoes, with juice
1 cup cooked ham, diced

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