Eosinophilic Esophagitis Friendly Crockpot Vegetable Beef Soup
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Learn more āIngredients
6 servings
- 1.5 lb beef chuck, cut into 1-inch cubes
- 2 tbsp extra virgin olive oil, divided
- 1 tsp salt
- Ā½ tsp black pepper
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 3 medium carrots, sliced into Ā½-inch rounds
- 3 celery stalks, sliced Ā½-inch thick
- 2 medium yukon gold potatoes, cut into Ā¾-inch cubes
- 1 can (14.5 oz) diced tomatoes, with juices
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 2 cups baby spinach, loosely packed
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season all over with the salt and black pepper. Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the beef in a single layer ā work in two batches if needed to avoid crowding ā and sear undisturbed for 3ā4 minutes per side until deeply browned on at least two sides. Transfer the seared beef to the slow cooker.
- 2
Reduce the skillet heat to medium and add the remaining 1 tbsp olive oil. Add the onion and cook, stirring occasionally, until softened and translucent, about 4ā5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Scrape the onion and garlic into the slow cooker.
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