Vegetable Beef Soup Slow Cooker 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

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

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

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

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

SLOW COOKER FRESH VEGETABLE-BEEF-BARLEY SOUP

Most vegetable-beef-barley soups are bland soups to help people that are ill, but I like vegetable-beef-barley soup to have more flavor, so I have worked at making this one have more flavor and more veggies then most. When I make this soup, I make my family a nice loaf of bread to serve them with it, plus I also give them a nice chunk of cheese. I also fix a light dessert or slice up some fruit.

Provided by rlt11_NMC

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

Time 8h20m

Yield 10

Number Of Ingredients 22

Slow Cooker Fresh Vegetable-Beef-Barley Soup image

Steps:

Combine beef, diced tomatoes with garlic, tomato-vegetable juice cocktail, potatoes, tomato sauce, carrot, barley, onion, green beans, corn, bell pepper, celery, Worcestershire sauce, parsley, thyme, oregano, marjoram, basil, beef bouillon cubes, bay leaves, sea salt, and black pepper in the crock of a large slow cooker.
Cook on Low until the beef is tender, 7 to 8 hours. Add mushrooms and cook 1 hour more.

Nutrition Facts : Calories 263.9 calories, Carbohydrate 37.7 g, Cholesterol 36 mg, Fat 5.2 g, Fiber 6.7 g, Protein 19 g, SaturatedFat 1.6 g, Sodium 879.5 mg, Sugar 9 g

Ingredients

1 ½ pounds cubed beef stew meat
2 (14.5 ounce) cans diced tomatoes with garlic
1 (12 ounce) can tomato-vegetable juice cocktail (such as V8®)
2 large potatoes, diced
1 (8 ounce) can tomato sauce
1 cup sliced carrot
¾ cup barley
¾ cup chopped onion
¾ cup frozen green beans, cut into 1-inch pieces
⅔ cup frozen whole kernel corn
½ cup chopped bell pepper
½ cup chopped celery
1 tablespoon Worcestershire sauce
½ teaspoon dried parsley
¼ teaspoon ground thyme
¼ teaspoon dried oregano
¼ teaspoon dried marjoram
¼ teaspoon dried basil
2 beef bouillon cubes
2 bay leaves
sea salt and ground black pepper to taste
2 cups sliced fresh mushrooms

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

Categories Dinner Lunch

Time 8h10m

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

Number Of Ingredients 5

Slow-Cooked Beef Vegetable Soup image

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.

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

ALISON'S SLOW COOKER VEGETABLE BEEF SOUP

Easy and delicious vegetable beef soup!

Provided by HURYSZ

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

Time 8h10m

Yield 10

Number Of Ingredients 10

Alison's Slow Cooker Vegetable Beef Soup image

Steps:

Place beef in a slow cooker. Pour in water. Stir in onion, tomatoes, mixed vegetables and potatoes. Season with bouillon, pepper, salt and basil. Cook on low 8 hours.

Nutrition Facts : Calories 228.4 calories, Carbohydrate 21.2 g, Cholesterol 37.7 mg, Fat 9.9 g, Fiber 4.3 g, Protein 15.4 g, SaturatedFat 3.8 g, Sodium 1716.8 mg, Sugar 1.2 g

Ingredients

1 ½ pounds cubed beef stew meat
2 cups water
1 small onion, chopped
1 (28 ounce) can crushed tomatoes
1 (16 ounce) package frozen mixed vegetables
2 potatoes, peeled and cubed
10 cubes beef bouillon, crumbled
2 teaspoons ground black pepper
1 tablespoon salt
1 tablespoon dried basil

GRANDMA'S SLOW COOKER BEEF AND VEGETABLE SOUP

My grandma made this soup. She said it was something they made way back when, out of whatever they had available in their garden and shelves. It is a large dish (they were a family of 10), so have a big pot or slow cooker! I have halved it and honed it a little since most of us use a grocery now and don't have 8 kids.

Provided by Amanda Combs

Categories Vegetable Soup

Time 6h15m

Yield 6

Number Of Ingredients 14

Grandma's Slow Cooker Beef and Vegetable Soup image

Steps:

Stir the beef broth, carrots, celery, parsley, celery seed, and bay leaves into a slow cooker set on High, cover, and cook until the vegetables are tender, about 2 hours.
Place the ground beef, onion, and garlic into a skillet over medium heat. Cook, stirring frequently to break the beef into small pieces, until the onion is translucent and the beef is browned and no longer shows pink areas, 10 to 15 minutes. Drain off fat, and stir the stewed tomatoes into the beef mixture. Bring to a boil over medium heat, and cook, stirring frequently, until the tomatoes are broken up into small pieces.
Stir the potatoes, corn, green beans, and peas into the soup in the slow cooker, and add the beef mixture. Stir everything together, cover, and set the slow cooker on High. Cook for 4 hours.

Nutrition Facts : Calories 362.3 calories, Carbohydrate 45.6 g, Cholesterol 49.6 mg, Fat 10.8 g, Fiber 8.5 g, Protein 23.7 g, SaturatedFat 4 g, Sodium 1182 mg, Sugar 10.8 g

Ingredients

1 (32 fluid ounce) container beef broth, or more if needed
3 carrots, cut into bite-size pieces
1 large stalk celery, cut into bite-size pieces
1 ½ tablespoons chopped fresh parsley
½ teaspoon celery seed
2 bay leaves
1 pound lean ground beef
1 onion, chopped
1 clove garlic, minced, or to taste
1 (14.5 ounce) can stewed tomatoes
2 potatoes, peeled and cut into bite-size pieces
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can green beans, drained
1 (15 ounce) can peas, drained

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

Ingredients

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

HOMEMADE VEGETABLE BEEF SOUP

My mom made this soup when I was young. I have always loved her soups. When I was able to start cooking by myself I fell in love and have added and taken items away, but my fiance love my soups. And he isn't even big on soups. I hope your family enjoys the soup as much as mine does.

Provided by renee

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

Time 5h55m

Yield 10

Number Of Ingredients 10

Homemade Vegetable Beef Soup image

Steps:

Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.

Nutrition Facts : Calories 177.5 calories, Carbohydrate 18.3 g, Cholesterol 35.9 mg, Fat 4.6 g, Fiber 3.3 g, Protein 16.7 g, SaturatedFat 1.7 g, Sodium 987.9 mg, Sugar 7.6 g

Ingredients

1 ½ pounds beef stew meat, cut into 1/2-inch cubes
2 (14 ounce) cans beef broth
1 (15 ounce) can green beans, drained
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as V8®)
¼ teaspoon garlic powder, or to taste
¼ tablespoon onion powder, or to taste
salt and ground black pepper, to taste

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CROCKPOT VEGETABLE BEEF SOUP {EASY RECIPE} – …

Web Apr 28, 2020 A thick and hearty Crockpot Vegetable Beef Soup packed with healthy vegetables and lean beef, cooked in a rich, savory broth. …
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Calories 283 per serving

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, celery, 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.

Vegetable Beef Soup Slow Cooker 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.

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.

SLOW COOKER FRESH VEGETABLE-BEEF-BARLEY SOUP

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

ALISON'S SLOW COOKER VEGETABLE BEEF SOUP

Easy and delicious vegetable beef soup!

GRANDMA'S SLOW COOKER BEEF AND VEGETABLE SOUP

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.

HOMEMADE VEGETABLE BEEF SOUP

My mom made this soup when I was young. I have always loved her soups. When I was able to start cooking by myself I fell in love and have added and taken items away, but my fiance love my soups. And he isn't even big on soups. I hope your family enjoys the soup as much as mine does.

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