Loaded Crockpot Vegetable Beef Soup Recipes

CROCKPOT BEEF VEGETABLE SOUP

Crockpot Beef Vegetable Soup image

A thick and hearty Crockpot Vegetable Beef Soup packed with healthy vegetables and lean beef, cooked in a rich, savory broth. Comforting and so satisfying!

Provided by Erin Clarke / Well Plated

Time 8h10m

Number Of Ingredients 20

Ingredients

1 tablespoon extra virgin olive oil
1 pound boneless chuck roast or beef stew meat (cut into 1-inch cubes)
2 teaspoons kosher salt (divided)
¼ teaspoon black pepper
3-4 cups low sodium beef broth (divided)
1 small yellow onion (diced)
2 cloves garlic (minced (about 2 teaspoons))
4 large carrots (peeled and finely chopped)
2 Yukon gold potatoes (peeled and diced)
2 parsnips (peeled and diced)
2 ribs celery (diced)
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
½ teaspoon smoked paprika
1/2 teaspoon granulated sugar
1 cup peas (fresh or frozen (no need to thaw))
Chopped fresh parsley (optional for serving)

Steps:

In a large skillet, heat the oil over medium high. Add the beef and sprinkle with 1 teaspoon salt and pepper. Brown the beef on all sides, disturbing it as little as possible on each side so that it develops nice coloring. Once the beef is lightly browned (it won't be all the way cooked through), remove it to a 6-quart slow cooker.
To the pan, add the onion. Cook and stir until the onion is beginning to soften, about 3 minutes. Stir in the garlic and let cook 30 seconds. Splash in about 1/2 cup the beef broth and scrape up any browned bits that have stuck to the bottom (this is flavor!). Let the broth reduce for 2 minutes, then transfer the entire mixture to the slow cooker.
To the slow cooker, add the carrots, potatoes, parsnips, and celery.
Add the diced tomatoes in their juices, tomato sauce, tomato paste, Worcestershire, oregano, paprika, sugar, 2 1/2 cups beef broth, and remaining 1 teaspoon salt.
Cover and cook on low for 8 hours, until the beef and vegetables are tender. Stir in the peas, just until warmed through. If the soup is thicker than you would like, add the remaining 1 cup beef broth until you reach your desired consistency. Serve hot, sprinkled with fresh parsley.

Nutrition Facts : ServingSize 1 (of 6); about 1 1/2 cups, Calories 283 kcal, Carbohydrate 33 g, Protein 24 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 47 mg, Fiber 8 g, Sugar 11 g

LOADED CROCKPOT VEGETABLE BEEF SOUP

Loaded Crockpot Vegetable Beef Soup image

With 8 different veggies, potatoes, and steak in a flavorful broth, this soup is sure to warm you up on a cold night.

Categories Appetizers / Soups / Salads Slow Cooker Slow Cooker Appetizers / Soups / Salads Other Other Appetizers / Soups / Salads Dinner Appetizers / Soups / Salads Dinner

Yield 6

Number Of Ingredients 19

Ingredients

1 tsp, crumbled Bay Leaf
1 tbsp Parsley, dried
1 tbsp Rosemary, dried
1 tbsp Basil
3 stalk, medium (7-1/2" - 8" long) Celery, raw
0.75 cup kernels Yellow Sweet Corn, Frozen
3 clove Garlic
0.75 cup Peas, frozen
4 medium Baby Carrots, raw
0.50 serving Onion, White Raw (1 medium)
1 serving Oregano, dried
725 gram Albertson's - Meat - Extra Lean Beef Stew Meat
2.50 serving soup, Campbell's Beef Consomme (1/2 c)
1 serving Green Bell Pepper, Small
1 serving Red Bell Pepper, Small
3 serving S&W Diced Tomatoes, Italian Recipe, Canned, 1/2 Cup
2 serving Cumin, ground, 1Tbls
2 serving Yukon Gold Potato, 1 Potato (148g)
2 serving Pacific Organic Beef broth, Low Sodium, 1 Cup

Steps:

Sprinkle all the seasonings evenly on the bottom of the slow cooker/crockpot. Add the beef broth and beef consomme, and turn the crockpot on low heat if you're cooking for 8 hrs (high heat if cooking for 4 hrs). Give the seasoned broth a stir and cover with the lid. Trim the beef, cut big chunks into even pieces, and add it to the crockpot. Next, mince the garlic (cut it into very small pieces) and add it to the crockpot, along with the bay leaf, and the diced carrots. Give it one more stir. About halfway through cooking add your potato, onion bell peppers, and celery. The reason I add the potatoes at this point instead of the beginning is so that they won't over cook and dissolve into the broth. When there is about 1 hour left add the frozen peas, corn, and the can of tomatoes. Give it a stir, and let it finish cooking.

Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories

SLOW-COOKER VEGETABLE BEEF SOUP

Slow-Cooker Vegetable Beef Soup image

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

Ingredients

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

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

SLOW-COOKED BEEF VEGETABLE SOUP

Slow-Cooked Beef Vegetable Soup image

Convenient frozen veggies and hash browns make this meaty soup a snap to mix up. Simply brown the ground beef, then stir everything together to simmer all day. It's wonderful served with bread and a salad. -Carol Calhoun, Sioux Falls, South Dakota

Provided by Taste of Home

Categories Dinner Lunch

Time 8h10m

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

Number Of Ingredients 5

Ingredients

1 pound ground beef
1 can (46 ounces) tomato juice
1 package (16 ounces) frozen mixed vegetables, thawed
2 cups frozen cubed hash brown potatoes, thawed
1 envelope onion soup mix

Steps:

In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the tomato juice, mixed vegetables, potatoes and soup mix. , Cover and cook on low for 8-10 hours.

Nutrition Facts : Calories 139 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 766mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.

VEGETABLE BEEF SOUP (CROCKPOT)

Vegetable Beef Soup (Crockpot) image

The best vegetable beef soup I have ever had. I have been making this for over 20 years and it is that perfect soup to warm your soul. It is very hearty and filling, but very low in fat and good for you. It cooks all day in the crockpot, so you have very little work to do. Enjoy it as much as I do! I prefer to use fresh green beans in the soup, but if you want to use frozen that is fine. I have one friend who throws in an 10 oz pks of frozen mixed veggie, but I like the fresh veggies better. Cooking time reflects how long it needs to be in the crockpot.

Provided by LizP5885

Categories Vegetable

Time 8h15m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs stew beef chunks
15 ounces crushed tomatoes
1 lb baby carrots
2 stalks celery, with tops Sliced
2 onions, Diced
4 red potatoes, Diced
3 cups water
1 teaspoon salt
1 teaspoon black pepper
4 beef bouillon cubes
15 ounces corn
2 cups fresh green beans, snapped and cut into 1 inch pieces (frozen is ok)
10 ounces tomato soup
10 ounces water (soup can)
1 bay leaf
1 tablespoon Worcestershire sauce

Steps:

Put all ingredients in a 6 quart crock pot and stir well.
Cover and cook on high for 6-8 hours. If you cook on low, you need a minimum of 12 hours.

SLOW COOKER VEGETABLE BEEF SOUP

Slow Cooker Vegetable Beef Soup image

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

Ingredients

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

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

SLOW COOKER BEEF VEGETABLE SOUP

Slow Cooker Beef Vegetable Soup image

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

Ingredients

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

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

SLOW COOKER VEGETABLE SOUP WITH GROUND BEEF

Slow Cooker Vegetable Soup with Ground Beef image

This soup is an easy recipe for a cold fall or winter day. My family loves it and we make is about once a week during the chilly seasons. Any leftovers are great for lunch boxes!

Provided by KODOHERTY

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

Time 8h15m

Yield 4

Number Of Ingredients 7

Ingredients

1 pound ground beef
4 (14 ounce) cans mixed vegetables, drained
1 (15 ounce) can garbanzo beans, drained
1 (10.75 ounce) can tomato soup
1 small zucchini, chopped
1 tablespoon Italian seasoning
2 cups water

Steps:

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain.
Combine vegetables, garbanzo beans, tomato soup, zucchini, and Italian seasoning in a slow cooker. Add cooked beef and water; mix together. Cover and cook on Low until flavors combine, about 8 hours.

Nutrition Facts : Calories 437.9 calories, Carbohydrate 46.4 g, Cholesterol 69 mg, Fat 15.3 g, Fiber 19 g, Protein 28.6 g, SaturatedFat 5.5 g, Sodium 1190.7 mg, Sugar 0.9 g

EASIEST SLOW COOKER VEGETABLE BEEF SOUP

Easiest Slow Cooker Vegetable Beef Soup image

Canned vegetables with stew meat combined for a delicious vegetable beef soup that saves you a lot of time.

Provided by april 5

Categories Low Cholesterol

Time 6h5m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 -2 lb of cubed beef stew meat (your choice, I always use 2 pounds)
1 (15 1/4 ounce) can whole kernel corn, undrained
1 (15 ounce) can green beans
1 (15 ounce) can canned carrots, with juice
1 (15 ounce) can canned sliced potatoes, with juice
1 (28 ounce) can crushed tomatoes
1 (1 1/4 ounce) packet onion soup mix
salt and pepper

Steps:

Combine all ingredients in slow cooker and mix together. Set slow cooker on low and cook for at least 6 hours. Add water if necessary. *I sometimes add a can of beef broth to the mixture.

Nutrition Facts : Calories 456.1, Fat 21.1, SaturatedFat 8, Cholesterol 79, Sodium 1383.3, Carbohydrate 44.4, Fiber 8.8, Sugar 10.6, Protein 26.3

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