Vegetable Beef Soup Crock Pot Or Stovetop Recipes

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VEGETABLE BEEF SOUP - CROCK POT OR STOVETOP RECIPE

You can cook this in a crock pot - as this recipe outlines - or cook it on stove top. Whatever suits you! :)

Provided by Traci Coleman @TraciB70

Categories     Beef Soups

Number Of Ingredients 9



Vegetable Beef Soup - Crock Pot or Stovetop Recipe image

Steps:

  • Brown and drain beef. Place it in slow cooker and add remaining ingredients. Stir. Cover and cook on low for 8 hours.
  • If preparing on stove top, cover and cook on medium-low heat for about 30 - 40 minutes until veggies are tender, stirring occasionally.

1 pound(s) lean ground beef
4 cup(s) chicken broth (i've used beef broth, but chicken just tastes better to me; use whatever you prefer)
3-4 - potatoes, peeled and chopped
1 - medium onion, chopped
1 package(s) sliced fresh mushrooms (or 2 4oz cans drained)
1 package(s) onion soup mix
1 jar(s) 16 oz salsa
2 cup(s) chopped carrots (you can reduce the amount of carrots you use; i love carrots, so use a lot)
2 - celery stalks, chopped

CROCK POT BEEF VEGETABLE SOUP

Make and share this Crock Pot Beef Vegetable Soup recipe from Food.com.

Provided by CookingONTheSide

Categories     Stocks

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 16



Crock Pot Beef Vegetable Soup image

Steps:

  • In a 3 1/2 or 4 quart slow cooker, combine beef chuck pieces, sliced carrots, sliced celery, cubed potatoes and chopped onion.
  • Sprinkle with seasonings.
  • Add bay leaf, tomatoes with their juices and broth and brown sugar.
  • Stir until all ingredients are combined.
  • Cover, cook on low heat for 8-10 hours or on high for 4-5 hours.
  • About 1 hour before soup is done, stir in the peas and green beans.
  • Remove and discard bay leaf.
  • To serve, garnish with parsley if desired.

1 lb boneless beef chuck roast, trimmed and cut into bite size pieces
3 medium carrots, cut into 1/2-inch thick slices
2 stalks celery, sliced into 1/2-inch thick slices
2 small yukon gold potatoes, cut into 1/2-inch cubes
1 medium sweet onion, chopped
1/2 teaspoon seasoning salt
1/2 teaspoon dried thyme
1/2 teaspoon basil
1/2 teaspoon dried oregano
1 bay leaf
2 (14 1/2 ounce) cans diced tomatoes
1 cup beef broth
1 tablespoon brown sugar (optional)
1/2 cup frozen peas
1/2 cup frozen green beans
fresh parsley sprig (optional)

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

SLOW COOKER VEGETABLE BEEF SOUP

What a treat to come home from work and have this savory soup ready to eat. It's a nice traditional beef soup with old-fashioned goodness.

Provided by Taste of Home

Categories     Lunch

Time 8h10m

Yield 8-10 servings (about 2-1/2 quarts).

Number Of Ingredients 13



Slow Cooker Vegetable Beef Soup image

Steps:

  • In a 5-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 6 hours. Add vegetables; cover and cook on high 2 hours longer or until the meat and vegetables are tender.

Nutrition Facts : Calories 183 calories, Fat 3g fat (0 saturated fat), Cholesterol 48mg cholesterol, Sodium 102mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges

1 pound beef top round steak, cut into 1/2-inch cubes
1 can (14-1/2 ounces) no-salt-added whole tomatoes, undrained
3 cups water
2 medium potatoes, peeled and cubed
2 medium onions, diced
3 celery ribs, sliced
2 carrots, sliced
3 reduced-sodium beef bouillon cubes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt-free seasoning blend
1/4 teaspoon pepper
1-1/2 cups frozen mixed vegetables

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