Monday, October 20, 2014

Slow-Cooker Vegetable Beef Soup, Rustic No-Knead Bread, & Herbed Butter | Delicious | Baltimore Foodie

Hello foodie friends!

            If you've been following this blog for a while, you have probably seen all the 21 Day Fix friendly recipes I have posted. This one is not that! I firmly believe you need to indulge every once in a while and enjoy a nice hearty bowl of soup, some fresh baked bread, and delicious butter! Especially on cold and windy fall days!

           I think Fall is my favorite time to cook and bake. I love how it can be so cold, windy, rainy, etc. outside, but inside it is warm and welcoming. Last week, we had one of those days...Fall weather is setting in for good. The days are more windy and chilly than warm and breezy. This soup is
perfect for those days! I found a few different recipes on Pinterest for Vegetable Beef Soup. When it came time to actually make it, I just decided to wing it! A few friends on Facebook and Instagram were asking for the recipe, so I thought the best way to share would be here on the blog! :)

You can find the recipe for the no-knead bread HERE
For the soup, I used:

1 bottle (1 quart) V8  (I used the original. You can get low sodium, etc.)
8oz. Tomato Sauce
6 russet potatoes, cut into bite sized pieces
5 medium carrots, chopped
3 stalks celery, chopped
1/2 large white onion
1/2 head cabbage, roughly chopped
1 package stew meat (I think it was about 1.5 lbs)
About 1 Tablespoon dried Parsley
Salt & Pepper to taste
2 Tablespoons Olive Oil

* Heat olive oil in medium saucepan. Add meat and brown
* Pour tomato sauce into slow-cooker. Add vegetables, salt & pepper, & V8 juice.

I started a little later in the day than I planned, so I cooked mine on high for about 6 hours. I added the parsley about an hour before we ate. I also planned on adding some frozen corn and green beans at the same time, but I totally forgot! (Next time!)

For the butter:
I started with THIS recipe for Savory Herb Butter, but I only had dried herbs, so I adjusted! :)

1/2 stick butter, softened (The 'half sticks' work GREAT for this!!)
1 teaspoon dill
1 teaspoon parsley
1/4 teaspoon thyme
1/4 teaspoon salt (I used kosher)
dash of garlic powder
dash of cayenne pepper (I may have added a little more than a dash!)

I let the butter soften while the soup was cooking. It was perfect by the time it was ready to eat. Just put the butter in a bowl, add the herbs, and mix well. You can add more/less to your taste. I thought it was perfect. The bread was hot and fresh out of the oven, so it melted almost immediately. Delicious!!

I hope you enjoy this meal as much as my family and I did!! Leave a comment and let me know if you changed anything! :)

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