Italian Countryside Beef Soup For The Crock Pot Food

ITALIAN BEEF SOUP (BRODO DI CARNE)

Steps:

• Add water to a large pot or dutch oven and cook on medium heat.
• Add kosher salt, vegetables, parsley, and beef to the pot.
• Once the water reaches a boil, turn the heat down to low-medium and allow the soup to simmer for 4 hours with the lid on, giving the soup an occasional stir.
• At the 3 hour mark, remove the lid and allow the soup to simmer for one more hour.
• Once the soup is done cooking, remove the soup from the heat. Remove the onion, celery, and parsley from the soup.
• Carefully take the beef out and place it in a large shallow bowl. Place two forks in a portion of the meat facing away from each other. Gently pull the forks in opposite directions, breaking up the meat into shards with each pull. Place the meat back into the soup.
• Add orzo to the soup bowls, then use a ladle to serve soup to each bowl.
• Serve immediately with finely grated Parmigiano-Reggiano.
• As the soup finishes cooking, take large saucepan or pot and add 4 - 6 quarts of water. Bring the water to a rolling boil and add a pinch of salt. Add orzo to the pot and stir gently. Allow the water to return to a boil. Cook until al dente, or about 8-9 minutes, stirring occasionally. Drain the orzo and set aside.

CROCK POT ITALIAN BEEF STEW

Steps:

• Mix the flour and garlic powder together.
• Pat the meat dry and season with salt and pepper. Dredge the meat into the flour mixture to coat.
• In a large cast-irons skillet, heat 2 tbsp olive oil. Brown the meat deeply for about 3-4 minutes on each side; crust should form. Remove from heat.
• Now, place the browned meat in the bottom of a large crock pot. Add the remaining ingredients except the mushrooms. Stir with a wooden spoon.
• Cover the crock pot and cook on high for 4 1/2 hours. Add the sliced mushrooms. Cover and cook for another 30 minutes or so.
• Enjoy with your favorite Italian bread or even homemade challah!

ITALIAN BEEF VEGETABLE SOUP

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.

ITALIAN COUNTRYSIDE BEEF SOUP FOR THE CROCK POT

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.

CROCK-POT ITALIAN VEGETABLE SOUP

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.

EASY ITALIAN BEEF STEW (CROCK POT)

Steps:

• Trim fat from roast and cut into 1" cubes.
• Layer beef, onions, and peppers in crock pot.
• Pour spaghetti sauce on top.
• Cover and cook on low 9-10 hours.
• Serve over hot cooked pasta.

SEASON'S ITALIAN CROCK POT SOUP

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.