The frozen vegetables in this slow cooker beef and vegetable soup make it simple to put together and delicious!
| Prep Time: | 10 mins |
| Cook Time: | 8 hrs |
| Total Time: | 8 hrs 10 mins |
| Servings: | 10 |
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
Instructions
- 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 for 8 hours.
Nutrition Facts
| Calories | 228 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 4 g |
| Protein | 15 g |
| Saturated Fat | 4 g |
| Sodium | 1717 mg |
| Sugars | 1 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Awful – far too salty, even with extra water. Don’t bother. Terrible.
Very tasty. I did add some leftover kidney beans. Very good!
I did leave out the salt because I am watching my salt intake right now. Otherwise, I made it according to the recipe and it was delicious! I will certainly make it again as I love vegetable soup in the winter!
I had to put in more beef base and A-1 to give it more flavor. For some reason it was very bland. ( I didn’t use the bullion as it’s too salty usually. The beef base I use is low sodium.) Then it was delicious! I forgot to take a picture 🙁
Best soup ever except for being way too salty, as others also stated. I omitted the salt, used 2 XL beef bouillon cube in 2 cups water, & added 1 tablespoon chopped garlic & 32oz beef broth. Perfect!
As written I suspect that this soup would have been a disaster. After reading the hints, I cut way back on the bullion cubes and added additional liquid (water). Vegetable wise I added everything but the kitchen sink. The end result was a savory soup that required little effort and paid dividends in flavor.
Little too much basil for my taste but still an awesome recipe
after i seared the beef, i deglazed the pan with some beer; then put in slower cooker overnight for the beef to get tender (lid slightly open for evaporation) with the can of tomato juice, beef broth and all the seasonings (thyme too). veggies were potatoes, carrots and mushrooms and frozen corn; so comforting!
Tasted great! But as is its more of a thick stew. I used 4 cups of water instead of two and it came out great.
This soup was really good, it was a little thicker then I normally like, which is why I only gave it 4 stars. I thought having a 28 oz of canned tomatoes in it was going to make the tomato taste over powering, but it didn’t, though it does have a strong tomato smell to. Next time I make it, I’ll try using 14 oz can of tomatoes and adding another 2 cups of water, just to thin it out a bit, I may use 12 oz of frozen vegetables instead of 16 as well.
did not make any changes and would definitely make again! Thanks for sharing!
The best recipe for soup ever if you added flour to the meat it would be a great stew. But I wanted the soup first.
It was very good.
good but meat was a little tough
I thought this was outstanding! So quick and easy. Only changes I made was to use about 2 1/2 cups of good quality beef broth instead of the water & beef bouillon cubes and I also added 4 large cloves of rough chopped garlic. I thought it definitely needed the full 1 Tbsp of salt but that might be dependent upon the type of beef broth you use. With some quick dropped biscuits, a great winter meal! My husband also had a thought that it would be good with Italian sausage instead of the beef stew meat. May try that next time.
too salty
Happy with the outcome. But 10 bouillon cubes? Used 2 cups of beef broth, low sodium, low fat instead and glad I did. I like the peppery flavor but some might not. Next time I’ll cut back the pepper in half.
I love this one
Loved this! Took another reviewers advice and browned the meat first, and only added 1 tsp salt, you can always add more later. So good! So perfect for these first few crisp fall nights!
I also brown my beef in a little olive oil. I used about a pound of boneless chuck roast cut up in chunks. I used fresh onions, celery, carrots and minced garlic. Plus added 1/2 bag of frozen veggies with carrots, green beans, peas, corn and 1can(no salt) diced tomatoes. I used low sodium chicken stock and no beef bouillon because it has mono sodium glutamate and has added salt. Use a little sea salt and black pepper instead. Put everything in pot now with browned meat. I cooked on high about 4 hours then added frozen veggies and 2 cans (rinse first) whole potatoes. Cooked another 2 hours on high. It is perfect and not all the added salt. Enjoy !
Usually I’ve had good luck following recipes on this site, but this one did not work for me. The meat was uncooked after 8 hours on the “low” setting.