Northwest Beef And Vegetable Soup
- 2 tablespoons olive oil
- 1 lb stewing beef, fat removed and cut into 1-inch cubes
- 1 medium onion, chopped
- 1 garlic clove, minced
- 3 1/2 cups diced tomatoes
- 15 ounces white kidney beans, drained and rinsed
- 1 butternut squash, peeled and diced
- 1 large potato, peeled and diced
- 2 celery ribs, sliced
- 2 tablespoons fresh basil, minced
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 8 cups water
- Heat the oil in a skillet over medium heat until hot.
- Sear the beef on all sides, turning as it browns.
- Add the onion and garlic during the last few minutes of searing.
- Transfer to the crock pot.
- Add the remaining ingredients.
- Gently stir well to combine.
- Cover and cook on high for 2 hours.
- Turn down to low and cook for 4 to 6 hours longer.
- Stir occasionally and adjust seasonings to taste.
olive oil, stewing beef, onion, garlic, tomatoes, kidney beans, butternut squash, potato, celery, fresh basil, salt, ground black pepper, water
Taken from www.food.com/recipe/northwest-beef-and-vegetable-soup-443948 (may not work)