In case you missed it, the first official day of autumn has come and gone. Sure, most of us have been in a fall mindset since September 1st, but it was official last Wednesday, the 23rd. Now, as much as I love a good holiday, and decorate for everything from Halloween to Valentine's Day, the Autumnal Equinox isn't one of them. However, this year I decided we would welcome the new season in a most delicious way.
This is a recipe that I actually put on the blog years ago, but it was time for a face lift. Not only to the recipe itself, but the photo too. I didn't chance much about the recipe itself, just tweaked a couple things here and there to make it even easier, and add even more flavor.
This is a recipe that I actually put on the blog years ago, but it was time for a face lift. Not only to the recipe itself, but the photo too. I didn't chance much about the recipe itself, just tweaked a couple things here and there to make it even easier, and add even more flavor.
Is there anything better on a chilly, sometimes rainy, fall day than soup? Nope. The End. While I love soup year round, chilly fall and bitter cold winter days are the absolute perfect time for them, and this one is a classic.
Big bites of tender beef, lots of veggies and a rich broth come together with almost no work on your part and turn into something magical. Serve some hard dinner rolls, or maybe even a grilled cheese on the side, and dinner is done!
It's fall ya'll, that means soups, hoodies, bonfires, corn mazes, pumpkin patches and oh so much more! Be sure to get out there and enjoy them all!
Crock Pot Vegetable Beef Soup
2 lbs. round steak, cubed
2 medium potatoes, peeled and cubes
12 oz. bag frozen mixed veggies
3 celery ribs, diced
2 large carrots, diced
1 medium white onion, diced
1 (14 oz.) can diced tomatoes, with juice
5 1/2 c. beef broth
Salt and Pepper to taste
Combine all ingredients in Crock Pot. Stir well. Cook on HIGH for 2 hours and LOW for 4.
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