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Sidetracked Sarah

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You Are Here: Home » Freezer to Slow Cooker » Slow Cooker Vegetable Beef Soup Recipe

Slow Cooker Vegetable Beef Soup Recipe

By Sarah 2 Comments

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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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Slow Cooker Vegetable Beef Soup Recipe

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.
Course Main Dish
Cuisine American
Keyword Slow Cooker Vegetable Beef Soup Recipe
Prep Time 20 minutes minutes
Cook Time 4 hours hours
Total Time 4 hours hours 20 minutes minutes
Servings 7
Calories 192kcal
Author Sarah Robinson

Ingredients

  • 1-2 lbs beef stew meat (can substitute with browned ground beef)
  • 1 med onion chopped
  • ½ tsp salt
  • 3 c water
  • 1 can Italian diced tomatoes undrained
  • 1 can (11 1/2 oz) vegetable juice
  • 1 c celery chopped
  • 1 c carrots chopped
  • 2 tbsp sugar
  • 1 tbsp parsley flakes
  • 2 tsp dried basil
  • 1 bay leaf
  • 3 potatoes (for cooking day)

Instructions

Directions:

  • Slice onion carrots and Celery. Mix spices and all ingredients except potato into a freezer safe bag.  Label and Freeze.

On cooking day:

  • 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.

Nutrition

Calories: 192kcal | Carbohydrates: 22g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 372mg | Potassium: 771mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3537IU | Vitamin C: 21mg | Calcium: 87mg | Iron: 5mg

For more slow cooker recipes, be sure to visit my Freezer to Slow Cooker page!

*Some links in this post are affiliate links.


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Comments

  1. Sarrah says

    November 20, 2018 at 8:59 pm

    Do we cook the beef stew meat first?

    Reply
    • Sarah says

      November 23, 2018 at 5:03 pm

      No, it cooks with the stew.

      Reply

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