Slowcooked Green Bean Beef Soup Supreme
Home cooking
Taste before adding salt because both the prepared soup and the seasoned beef contribute it. Start with the lower quantity of jalapeños and adjust after simmering.
- Servings (recipe yield)
- 6 servings
- Prep time
- 10 min
- Cook time
- 6 hr 40 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 1 seasoned meat package (beef, peppers, some rub)
- 2 cans french cut green beans (or diced green beans)
- 3 small cans chicken noodle soup
- 1-4 jalapenos, depending on preferred spice level (optional)
Instructions
- Place the slow cooker on HIGH to let warm up, and pre-thaw the seasoned meat package if applicable.
- Place the seasoned meat in the slow cooker on HIGH for 2-3 hours with 1-2 cups of water to produce vapors, 3-4 hours if you prefer the meat to be more pull-apart.
- Once the meat is semi-cooked, cut the meat down into thirds or fourth sections. The inside should still be pink and not fully cooked.
- Dump the cans of soup and green beans into the slow cooker.
- Dice and cut the jalapenos, then dump into slow cooker.
- Let cook on HIGH for another 3 or so hours. Taste with a spoon midway to verify flavour or make any adjustments as needed (Add spices, thin with additional water, etc).
- Separate or "pull-apart" the meat within the slow cooker to ensure it is fully cooked and to release additional flavours.
- Turn off the slow cooker and turn lid partially to let hot air vent. Let sit for 30 minutes to cool before serving.
Source: Public Domain Recipes · Bradley Gustin · Recipe source · Public-domain source license