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Slow Cooker Beef & Winter Vegetable Soup

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8
Calories 450 kcal

Ingredients

  • 2 tbsp butter
  • 1 yellow onion chopped
  • 4 celery stalks diced
  • 4 carrots diced
  • 3 leeks finely chopped
  • 3 parsnips diced
  • 2 rutabagas diced
  • 1 small butternut squash diced
  • 1 1/2 lbs. ground beef
  • 6 cloves garlic minced
  • 2 tbsp fresh sage
  • 2 tbsp fresh rosemary
  • 3 tbsp worcestershire
  • 3/4 cup dry white wine
  • 10 small red potatoes diced
  • 2-3 tbsp flour
  • 10 cups beef stock
  • 1 bunch parsley chopped
  • salt and pepper to taste
  • aged white cheddar for garnish (optional)

Instructions

  1. Add butter to stock pot on medium high heat. Add the onions, celery, carrots, parsnips, rutabaga, leeks and butternut squash. Cook covered until softened, about 8 minutes.
  2. Stir in the white wine, garlic, rosemary and sage. Cook uncovered for about 2-3 minutes.
  3. In a separate saute pan, brown the beef and then transfer to a slow cooker.

  4. Transfer the onion mixture to a 6 quart slow cooker.

  5. Stir in the Worcestershire, red potatoes, beef stock, flour and parsley. Taste and adjust seasoning if necessary.
  6. Cook 7-8 hours on low or 4-5 hours on high, or until the potatoes have softened.
  7. Serve with extra parsley for garnish and white cheddar.