Vegetable Beef Soup Crockpot Recipes
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
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
CROCKPOT BEEF VEGETABLE SOUP
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
Categories Main Course
Time 8h10m
Number Of Ingredients 20
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
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
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.
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
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
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
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-COOKED BEEF VEGETABLE SOUP
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
Time 8h10m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 5
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)
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
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 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
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
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