Easy Crock Pot Beef And Vegetable Soup Recipes

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SLOW-COOKER VEGETABLE BEEF SOUP

No way they'll skip lunch when you serve up bowls of this all-in-one soup, chock-full of vegetables, beef, and seasonings.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 7h40m

Yield 6

Number Of Ingredients 11



Slow-Cooker Vegetable Beef Soup image

Steps:

  • In 3- to 4-quart slow cooker, mix all ingredients except frozen vegetables.
  • Cover; cook on Low heat setting 7 to 8 hours.
  • Add mixed vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until vegetables are crisp-tender. Remove bay leaves before serving.

Nutrition Facts : Calories 330, Carbohydrate 35 g, Cholesterol 45 mg, Fat 1/2, Fiber 8 g, Protein 25 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 5 g, TransFat 0 g

1 lb beef stew meat, cut into bite-size pieces if needed
1/2 lb small red potatoes, each cut into 8 pieces (about 1 1/2 cups)
1 medium onion, chopped (1/2 cup)
4 cloves garlic, finely chopped
1 teaspoon seasoned salt
1/2 teaspoon pepper
2 bay leaves
2 cans (14 oz each) beef broth
1 can (14 oz) diced tomatoes, undrained
1 can (15 to 16 oz) great northern beans, drained, rinsed
2 cups frozen mixed vegetables, thawed

SLOW COOKER BEEF VEGETABLE SOUP

Easy, delicious, wonderful on cold winter days or anytime!

Provided by JUDY G

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 6h10m

Yield 6

Number Of Ingredients 8



Slow Cooker Beef Vegetable Soup image

Steps:

  • Place meat, corn, green beans, carrots, potatoes, tomatoes, soup mix, and salt and pepper to taste into the slow cooker; stir to combine.
  • Cook on LOW for at least 6 hours. Add water if necessary.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 38.8 g, Cholesterol 50.7 mg, Fat 16.2 g, Fiber 7 g, Protein 20 g, SaturatedFat 6.2 g, Sodium 1251.6 mg, Sugar 4.9 g

1 pound cubed beef stew meat
1 (15.25 ounce) can whole kernel corn, undrained
1 (15 ounce) can green beans
1 (15 ounce) can carrots with juice
1 (15 ounce) can sliced potatoes with juice
1 (28 ounce) can crushed tomatoes
1 (1.25 ounce) package beef with onion soup mix
salt and pepper to taste

EASY CROCK-POT BEEF AND VEGETABLE SOUP

More of a method than a recipe, this makes a perfect companion for a loaf of crusty bread when the first days of autumn's chill comes knocking! Just toss the ingredients together before you leave for work and come back to a delicious meal! Vegetables can be mixed, matched, or substituted to include your favorites. Rice or small pasta can substitute for barley. Uses up leftover beef (or even pork) like a champ! Meant for a 2 quart crock-pot, but easily doubles for bigger pots!

Provided by fosterson

Categories     Stew

Time 4h15m

Yield 6-8 cups, 2-4 serving(s)

Number Of Ingredients 11



Easy Crock-Pot Beef and Vegetable Soup image

Steps:

  • Place chopped vegetables in crock pot.
  • Add pre-cooked beef on top, and package of onion soup mix.
  • Pour enough water over to almost cover vegetables.
  • Cook on low for 8-10 hours or high for 4-6 hours.
  • Test vegetables for desired tenderness, and add cooked barley and enough water to cover and allow to heat through.

Nutrition Facts : Calories 241, Fat 0.8, SaturatedFat 0.2, Sodium 1507.7, Carbohydrate 54.7, Fiber 8.7, Sugar 9.2, Protein 5.9

1/2 cup celery, chopped
1/2 cup potato, chopped
1/2 cup carrot, chopped
1/2 cup turnip, chopped
1/2 cup rutabaga, chopped
1/2 cup onion, chopped
2 scallions, white only, chopped
1 cup cooked beef, cubed
1 1/4 ounces onion soup mix
1 cup cooked barley
1 -2 cup water

SLOW COOKER BEEF BARLEY SOUP

A slow cooker makes this the easiest recipe ever. It has become a regular family favorite. So much so, that I was requested to bring it to Christmas Eve dinner. I usually use leftover boneless beef short ribs.

Provided by HCHImCBb

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 8h10m

Yield 10

Number Of Ingredients 13



Slow Cooker Beef Barley Soup image

Steps:

  • In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker.
  • Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.

Nutrition Facts : Calories 305.7 calories, Carbohydrate 19.7 g, Cholesterol 45.6 mg, Fat 18 g, Fiber 5.1 g, Protein 16.6 g, SaturatedFat 6.1 g, Sodium 614.8 mg, Sugar 2.8 g

1 ½ pounds boneless lean beef, cubed
3 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons garlic powder
3 (10.5 ounce) cans beef broth
6 cups water
4 stalks celery, chopped
6 carrots, chopped
6 green onions, chopped
½ cup chopped fresh parsley
1 cup barley
1 teaspoon dried thyme

SLOW COOKER GROUND BEEF AND VEGETABLE SOUP

Here's an old-time hamburger and mixed vegetable soup, made the way Grandma made it...if Grandma had a slow cooker. If you can't go home and check on it on a week day be sure to added extra broth at the beginning. A large bag of frozen mixed vegetables can be used in place of the canned vegetables.

Provided by Cindy

Categories     Beef Soup

Time 8h15m

Yield 6

Number Of Ingredients 15



Slow Cooker Ground Beef and Vegetable Soup image

Steps:

  • Stir beef broth, ground sirloin, corn, green beans, peas, tomato sauce, carrots, potatoes, onion, celery, garlic, parsley, celery seed, and bay leaves together in a slow cooker.
  • Cook on Low for 4 hours. Check for moisture and add broth as needed. Continue cooking another 4 hours. Season with salt and black pepper.

Nutrition Facts : Calories 353.9 calories, Carbohydrate 45.9 g, Cholesterol 45.9 mg, Fat 10.4 g, Fiber 9 g, Protein 22.4 g, SaturatedFat 3.9 g, Sodium 1465 mg, Sugar 12.2 g

1 (32 fluid ounce) container beef broth, or more if needed
1 pound ground sirloin beef
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can green beans, drained
1 (15 ounce) can peas, drained
1 (14 ounce) can tomato sauce
3 carrots, cut into bite-size pieces
2 potatoes, peeled and cut into bite-size pieces
1 onion, chopped
1 large stalk celery, cut into bite-size pieces
1 clove garlic, minced
1 ½ tablespoons chopped fresh parsley
½ teaspoon celery seed
2 bay leaves
salt and ground black pepper to taste

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