Crock Pot Kielbasa Bacon Beef Vegetable Soup
Here's a delicious twist on the traditional crock pot beef vegetable soup :) We've added bacon and kielbasa to jazz it up a bit.
Servings: 8
Ingredients
- 1-2 cups beef stock or broth
- 1-2 cups vegetable or tomato juice
- 1 14.5 ounces can tomato sauce
- 5 small potatoes sized into chunks
- 1 medium onion diced
- 2 medium carrots peeled and sliced
- 1 1/2 pounds beef stew meat
- 12-16 ounces kielbasa sliced
- 1 package bacon cooked and crumbled
- 1 tablespoon minced garlic
- 1-2 tablespoons Italian seasoning
- 2 tablespoons Worcestershire sauce
- Himalayan Salt to taste
- Black Pepper to taste
Instructions
- Lightly grease, oil or butter the slow cooker insert.
- Place the vegetables in the bottom of the crock pot, top with the meats, and then sprinkle with the garlic and Italian seasonings.
- Pour 1 cup each of the beef stock and vegetable/tomato juice over the top.
- Cover and cook on low 8 hours; high 4 1/2 to 5 hours.
- About 20 minutes before serving:
- Stir the soup and add as much of the remaining beef stock and vegetable juice as you like to reach the consistency you prefer.
- Add the Worcestershire sauce, salt, and pepper to taste.
Freezer Meal Prep:
- Place add the ingredients in a large, labeled freezer bag. Lay flat and freeze up to 3 months.
- Note: If you're low on freezer space you can opt to add the juices, tomatoes, and beef stock when cooking. If you go this route, I wouldn't freeze the potatoes. They don't seem to do as well if they aren't frozen with a lot of liquid.
Notes
Dietary Adjustments: Diabetic, low glycemic index eaters, low carb & keto eaters AND Paleo dieters can benefit by substituting purple, orange or white sweet potatoes for the Russet potatoes in this recipe. Cauliflower is also a viable option. I personally prefer white sweet potatoes, but it's your choice of course.
Serving Suggestions: Top with more bacon, diced parsley or sour cream to serve.