Chunky Harvest Soup
Description
This delicious soup contains beets, carrots, zucchini, onions, and parsley. Once the ingredients are prepared and in the slow cooker, wait five or six hours and serve with an assortment of delicious breads.
Ingredients
Ingredients: Part One
1 medium onion, chopped
1 pound of lean ground beef
1 teaspoon of black pepper
1 teaspoon of sea salt
3 cloves of garlic, minced or 1/2 teaspoon of garlic powder
2 teaspoons of fresh or freeze-dried parsley
2 cups of water
1 tablespoon of fresh lemon juice
1 tablespoon of red wine vinegar
1 tablespoon of brown sugar
1 teaspoon of Lea and Perrins Worcestershire sauce
1 teaspoon of dill weed, freeze-dried or fresh
1 bay leaf
Ingredients: Part Two
3 cups of chopped zucchini
4 cups of chopped beets
3 cups of sliced carrots
2 to 3 cups of broth of your choice
Instructions
In a large frying pan, brown the meat, stirring to prevent large clumps from forming. Add chopped onion and cook until soft. Drain off any excess fat or juices. Add garlic. Season the dish with salt, pepper, and parsley.
Add two cups of water to the seasoned meat. Add lemon juice, red wine vinegar, brown sugar, Worcestershire sauce, and dill weed. Simmer this mixture for thirty minutes to create a flavourful liquid.
Turn the crockpot to the low setting and add two or three cups of broth. I usually thaw homemade turkey broth from my freezer and start by adding only 2 cups.
Chop the vegetables and add them to the crockpot. Feel free to use your own proportions. I like beets, so I add more of them. The zucchini is important because it becomes soft and disappears, thickening the broth without flour. Set your crockpot timer for six or seven hours.
Notes
This soup freezes well in individual portions.
Don’t overfill your crockpot.
This recipe was originally published in Eats and Treats, Prairies North Magazine, Fall 2020.
