Winter’s Night Soup


Of course I adjusted this soup, originally because I forgot to put in the rice, but second time round I didn’t enjoy it with the rice, so here it is, the perfect dish for a cold winter evening, especially if you make parmesan pull-apart buns to go with it!

Serves: 8 – 10                    Calories: 266

  • 1lb Boneless Beef – cubed
  • 2 tbsp Olive Oil
  • 1 (28oz) can Diced Tomatoes – drained
  • 2 Carrots – sliced
  • 3 medium Potatoes – cubed
  • 1 small Onion – chopped
  • 2 cups Beef Stock
  • 2 cups Water
  • 4 Beef Bouillon Cubes
  • 1/2 tsp Dried Thyme
  • 2 tsp Garlic Powder
  • 1 Bay Leaf
  • Salt & Pepper – to taste

In a heavy skillet, brown the beef cubes in oil

Place the vegetables in the bottom of the slow cooker stoneware with the browned beef on top

Combine all other ingredients & pour over the meat

Cover & cook on low for 6 hours, or until vegetables are tender

Winter's Night Soup

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About intheiversonkitchen

My husband, James & I have been married since 2007 & have 4 little ones, Rhys, Anwyn, Llewelyn & Aled. I love to cook & love to try new dishes, so decided to share with the world what happens in my kitchen & in other areas of my home. I hope you enjoy! Please feel free to make comments or suggestions, I welcome them all!
This entry was posted in Gluten-Free, Main Dishes, Slow Cooker Meals, Soups and tagged , , , , , , , , . Bookmark the permalink.

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