Zesty Beef And Vegetable Soup For The Crock Pot Recipes

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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

ZESTY BEEF AND VEGETABLE SOUP FOR THE CROCK POT

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

Provided by Chris from Kansas

Categories     One Dish Meal

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 11



Zesty Beef and Vegetable Soup for the Crock Pot image

Steps:

  • Brown ground beef and onion in a large skillet. Drain off fat.
  • In a 3 1/2-5 quart crock pot, combine meat mixture and remaining ingredients.
  • Cover; cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours.

Nutrition Facts : Calories 286.9, Fat 12.1, SaturatedFat 4.6, Cholesterol 51.4, Sodium 584, Carbohydrate 28.8, Fiber 5.1, Sugar 10.6, Protein 18.4

1 lb ground beef
1/2 cup chopped onion
2 garlic cloves, minced
2 cups pre-shredded coleslaw mix
1 (10 ounce) package frozen corn
1 (9 ounce) package frozen cut green beans
4 cups spicy vegetable juice
1 (14 1/2 ounce) can Italian stewed tomatoes, undrained
2 tablespoons Worcestershire sauce
1 teaspoon dried basil, crushed
1/4 teaspoon pepper

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

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)

CROCK POT SPICY VEGETABLE SOUP

A variation on spicy ground beef soup- http://www.recipezaar.com/Spicy-Ground-Beef-and-Vegetable-Soup-162874 Not really spicy, but well spiced. The original was in Prevention Magazine, posted by Acerast.

Provided by SmoochTheCook

Categories     Brown Rice

Time 9h20m

Yield 3 serving(s)

Number Of Ingredients 20



Crock Pot Spicy Vegetable Soup image

Steps:

  • In a skillet coated with cooking spray; cook onions and garlic. Transfer into crock pot.
  • Combine all other ingredients. Stir to mix.
  • Cook over low heat 7-9 hours.

Nutrition Facts : Calories 113, Fat 0.9, SaturatedFat 0.2, Cholesterol 0.3, Sodium 833.9, Carbohydrate 24.9, Fiber 4.2, Sugar 10.9, Protein 3.6

3/4 cup onion, chopped
1 teaspoon garlic, fresh and minced
3 cups hot water (or 3 cups vegetable broth and omit the boullion cubes)
2 chicken bouillon cubes
1 1/2 cups cabbage, shredded
4 baby carrots, sliced into 3 pieces each
1 1/2 ounces mushrooms (optional)
1/2 cup frozen corn (optional)
0.333 (14 5/8 ounce) can green beans, drained
1/2 medium zucchini, thickly sliced (optional)
4 ounces tomato sauce
1/8 cup brown rice, uncooked
1/8 cup ketchup
1/2 tablespoon brown sugar
1/2 tablespoon vinegar
1 teaspoon thyme
1/8 teaspoon cinnamon
1/8 teaspoon black pepper
1/16 teaspoon ground cloves
1/2 bay leaf

SPICY BEEF VEGETABLE STEW

This zesty ground beef and vegetable soup is flavorful and fast to fix. It makes a complete meal when served with warm cornbread, sourdough bread or French bread if you enjoy a supper with a side. -Lynnette Davis, Tullahoma, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 8h10m

Yield 8 servings (3 quarts).

Number Of Ingredients 9



Spicy Beef Vegetable Stew image

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-10 minutes, breaking meat into crumbles; drain. , Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8 hours or until the vegetables are tender.

Nutrition Facts : Calories 177 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 675mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges

1 pound lean ground beef (90% lean)
1 cup chopped onion
1 jar (24 ounces) meatless pasta sauce
3-1/2 cups water
1 package (16 ounces) frozen mixed vegetables
1 can (10 ounces) diced tomatoes and green chiles
1 cup sliced celery
1 teaspoon beef bouillon granules
1 teaspoon pepper

ZESTY BEEF AND NOODLE VEGETABLE SOUP

Mixed Vegetables provide a simple addition to a zesty beef and noodle soup that's ready in 25 minutes - perfect for dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 7



Zesty Beef and Noodle Vegetable Soup image

Steps:

  • In Dutch oven or large saucepan, brown ground beef over medium-high heat until thoroughly cooked. Drain.
  • Add water, tomatoes, vegetables, bouillon and seasoning packet from soup mix; mix well. Bring to a boil. Break up ramen noodles; add to soup. Simmer 3 to 5 minutes or until noodles are tender, stirring occasionally to separate noodles.
  • To serve, ladle soup into individual soup bowls. Top each serving with 1 tablespoon sour cream.

Nutrition Facts : Calories 210, Carbohydrate 16 g, Cholesterol 40 mg, Fat 1, Fiber 2 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 3/4 Cups, Sodium 880 mg, Sugar 4 g

1/2 lb. extra-lean ground beef
3 1/2 cups water
1 (14 1/2-oz.) can diced tomatoes with green chiles, undrained
1 cup frozen mixed vegetables
1 beef bouillon cube or 1 teaspoon beef-flavor instant bouillon
1 (2.8-oz.) pkg. beef-flavor baked ramen noodle soup mix
4 tablespoons low-fat sour cream, if desired

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