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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.
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Main Dish
Cuisine: American
Keyword: Slow Cooker Vegetable Beef Soup Recipe
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