I’ve been wanting to make vegetable beef soup for a while now. I think this will be a husband pleaser, thanks to the stew meat that I’m putting into it! Feel free to substitute that stew meat for a pound or two of browned hamburger.
I will update with pictures and opinions at the end of the week after I’ve had a chance to eat it!
Vegetable Beef Soup for the CrockpotTweet this recipe!Click To Tweet
Ingredients:1-2 lbs of beef stew meat (can substitute with browned ground beef) 1 medium onion, (chopped) 1/2 t. salt 1/4 t. pepper 3 cups water 1 can (14-1/2 oz) Italian diced tomatoes, undrained 1 can (11-1/2 oz) vegetable juice 1 cup celery (chopped) 1 cup carrots (chopped) 2 T sugar 1 T. parsley flakes 2 t dried basil 1 bay leaf 3 potatoes (for cooking day)
Place all items besides potatoes in a freezer safe bag (water and v-8 juice optional). Label and Freeze.
On day of cooking: Peel and Dice 3 medium potatoes into 3/4” cubes. Place meat and veggie mixture in slow cooker. Pour V-8 juice and 3 cups of water over it (if not originally in bag). Cook on low for 8-9 hours or on high for 4-5 hours.
Steps: Slice onion carrots and Celery. Mix spices and all ingredients except potato into a freezer safe bag. Label and Freeze.
Yield: 7 servings
For more slow cooker recipes, be sure to visit my Freezer to Slow Cooker page!
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