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Beef Mulligatawny Soup Recipe Slow Cooker

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Mulligatawny Soup Jo Cooks
Mulligatawny Soup Jo Cooks from www.jocooks.com

Description

Beef Mulligatawny Soup is a delicious and hearty soup that is packed with spices and vegetables. This recipe is perfect for those cold winter days when you need something warm and comforting to eat. The slow cooker method makes it easy to prepare and cook, so you can set it and forget it until it's ready to serve.

Prep Time

Preparation for this recipe takes about 30 minutes.

Cook Time

The cooking time for this recipe is about 6-8 hours in the slow cooker.

Ingredients

  • 1 pound beef stew meat, cut into small pieces
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon turmeric
  • 6 cups beef broth
  • 1 cup red lentils
  • 1 can (14.5 ounces) diced tomatoes
  • 1/2 cup coconut milk
  • Salt and pepper to taste

Equipment

  • Slow cooker
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Can opener
  • Large spoon or ladle

Method

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add beef and cook until browned on all sides. Remove from skillet and place in slow cooker.
  3. Add onion, carrots, celery, and garlic to the same skillet and cook until softened, about 5 minutes.
  4. Add curry powder, cumin, coriander, cayenne pepper, ginger, and turmeric to the skillet and cook for an additional 1-2 minutes, stirring constantly.
  5. Add the vegetable mixture to the slow cooker.
  6. Add beef broth, lentils, and diced tomatoes to the slow cooker and stir to combine.
  7. Cover and cook on low for 6-8 hours or until beef is tender and lentils are cooked through.
  8. Stir in coconut milk and season with salt and pepper to taste.
  9. Serve hot with crusty bread or naan.

Notes

This recipe can easily be doubled to feed a larger crowd. You can also freeze any leftovers for a quick and easy meal later on.

Nutrition Info

  • Calories: 350
  • Fat: 14g
  • Carbohydrates: 30g
  • Fiber: 9g
  • Protein: 25g

Recipes FAQ

Can I use chicken instead of beef?

Yes, you can substitute chicken for the beef in this recipe.

Can I use vegetable broth instead of beef broth?

Yes, you can use vegetable broth instead of beef broth if you prefer a vegetarian version of this soup.

Can I cook this recipe on high instead of low?

Yes, you can cook this recipe on high for 3-4 hours instead of low for 6-8 hours.

Recipe Tips

  • If you like your soup a bit thicker, you can add more lentils to the recipe.
  • For a creamier soup, you can add more coconut milk.
  • You can also add other vegetables to this recipe, such as sweet potatoes, butternut squash, or bell peppers.

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