Slow Cooker Beef Vegetable Soup

Good and easy to make

My son made this for dinner it was enjoyable. Really easy to make. I wouldn’t mind more spices, but simple for beginners.

This recipe was simple and easy to make. I did however end up adding 4 cans of Beef Broth. The Vegetable Broth didn’t give it much flavor. Great recipe that can be modified to your liking!

This is such a great and simple recipe. I used canned elk in beef broth. I drained all the canned veggies except the crushed tomatoes. It was perfect in 3 hours and more like a rich stew than a soup. I’ve crumbled crackers over it and my favorite is to add grated Parmesan cheese on top. This is great to take to work for lunch. Thanks for the recipe!

Love this recipe! I made 2 changes. I used half the amount of crushed tomato and I use chuck roast instead of cubed beef stew meat and the flavor is fabulous!

I gave this soup 5 stars because it is really, really good and really easy to make! I followed the recipe as written, plus I added diced potatoes (personal preference) and a small bottle of V-8 Juice because it needed more broth with the added potatoes. I paired it with hot cornbread, butter, and honey; it was a perfect “winter” meal!

This is surprisingly good considering it calls for no fresh veggies and is so simple. I needed mine for a big crowd so I doubled the recipe. I made just a few small changes. I used one can of crushed tomatoes and then filled that can with beef broth instead of a second can of tomatoes. I floured my beef and quickly browned it in a bit of oil. I used the beef broth to deglaze the skillet before adding it to the crockpot. I use no salt veggies and did drain them before adding. I used to packets of seasoning given that I doubled the recipe. In the end I did add a bit of beef base, Worcestershire sauce and S&P to taste. That may sound like a lot of changes, but it really isn’t. I very much kept the basis of the recipe intact. I would certainly make this again.

Very easy to make but really bland and blah

Definitely awesome for taste and easy and fast !

This is not my typical kind of soup at all and it was a hit with the entire family – including my 9 & 13yo boys!! I did substitute with fresh carrots, and frozen cauliflower for the potatoes. We also added some beef broth and garlic powder. Otherwise followed the recipe and it was fantastic!! Souper easy lol

I made this for the second time and changed to reflect our tastes. The first time I made as is. This time, I browned the beef and cooked a whole chopped yellow onion with it. Deglazed the pan with about 1/2 cup of red wine and transferred all to slow cooker. Used 15 oz cans of tomatoes, corn, and green beans. Fresh celery, chopped fresh carrots, cubed potatoes and chopped cabbage. I used a carton of reduced sodium beef broth. Seasoned with tsp of salt, dried basil, and garlic powder and 1/2 tsp black pepper and tobacco sauce. The aroma in the house was amazing. This is a great basic recipe to make your own with vegetables and seasonings your family likes, fresh, canned, or frozen. Thanks for the recipe!

We loved it! Very easy to make. Uses pantry items. For flavor I added a clove of garlic and a sliced fresh onion. A bay leaf and 1 tsp. Of Italian blend seasoning plus pepper.

This recipe is excellent. Try it! No one will ever know the veggies are canned. I add all the juices from the veggies to the slow cooker (no bean juice), and then add the veggies about an hour before serving. This way they’re cooked just right.

This is great for single guys, meaty and full of big flavor. I use frozen 32 oz mixed vegetables, one large russet potato, and add two cups of beef stock instead of water.

Very good and easy to make. Instead of canned potatoes and carrots, I used fresh. I did pour in about a cup and a half of water to add liquid since I didn’t use canned potatoes and carrots.

I made the recipe just as it’s written and I am sad to say I thought the dish was lacking in flavor. The simplicity of it was the best part.

This soup is a simple option when you have a sick family member, and not a lot of time to chop and dice fresh ingredients. A bonus is that you can keep all ingredients on hand in the pantry or freezer, and whip this together without an extra trip to the store. The result is a very tasty and healthy beef vegetable soup. I could not bring myself to use a prepackaged soup mix, however, so I used several tablespoons of this all-natural homemade beef stew seasoning. I browned the beef with onions to get some extra onion flavor. I used half the recommended crushed tomatoes, and supplemented with Rotel roasted tomatoes and chilis. Instead of canned potatoes, which my husband does not care for, I used two small cans of mushrooms, drained. and for a carbohydrate, added 1/2 cup quick cooking barley 20-30 minutes before the end of cooking time. I had a couple cups of broth leftover from boiled beef short ribs, so threw that in too. I recommend serving with crumbled saltines or oyster crackers.

Very good and hearty, easy to make! I added 16 oz beef broth and 1/2 cup barley an hour before the end.

Very good and hearty, easy to make! I added 16 oz beef broth and 1/2 cup barley an hour before the end.

This went together faster than any soup I have made and it was delicious. I did take another reviewers advice and added a can of beef broth and some garlic. Fabulous!

Super easy, super good!