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Before we start, many of you have asked me what is the best slow cooker for your family. There are many variables for every family, but I tell you all about them here: Best Slow Cooker Choices.

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 Crockpot

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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)

Directions:

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

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