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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. We pair it with crusty rolls topped with melted mozzarella cheese. — Heather Thurmeier, Pense, Saskatchewan
This recipe is:
Diabetic Friendly
Diabetic Exchanges: 1 cup (prepared without salt) equals 1 starch, 1 lean meat, 1 vegetable; also, 143 calories, 464 mg sodium, 31 mg cholesterol, 15 mg carbohydrate, 13 gm protein, 3 gm fat.
Originally published as Slow-Cooker Vegetable Soup in Taste of Home October/November 1997, p39
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Reviewed on Feb. 20, 2013 by afowles
Love this soup! I make it all the time. My young children love it too.
Reviewed on Dec. 02, 2012 by Ab0628
This was very good. I used a large can of our garden tomatoes and a large low-sodium beef broth instead of the bouillon cubes and water. Like the previous reviewer, it reminds me of the vegetable soup I ate when I was a kid. My husband liked it, too. Will make again.
Reviewed on Nov. 27, 2012 by kteana
Used a can of tomato juice instead of water and it is close to mom and grandma's vegetable soup I grew up with!! My 6 year old loves it and it's so easy!
Reviewed on Sep. 20, 2012 by laceyp930
Made it several times. It's one my husband has requested time and time again.
Reviewed on Apr. 22, 2012 by Zuke32j
This soup was very disappointing. While it was healthy, it lacked flavor. My husband has already asked me not to make this again.
Reviewed on Feb. 23, 2012 by carolpike
slow cooker vegetable soup with the first listed ingredient round steak?
Reviewed on Feb. 06, 2012 by risej
Wow, this is a great soup recipe! Made a couple of changes. I used fire-roasted diced tomatoes, thyme instead of basil (I didn't have basil), and a dash of Trader Joe's Flower pepper in addition to the pepper in the recipe (out of concern for lack of flavor after reading one of the pervious reviews). I also used 3 cups of beef broth instead of water and boien. No flavor problems with the reciepe, for me.
Reviewed on Jan. 31, 2012 by sarahmelita
Great for freezing! My hubbys favorite!
Reviewed on Jan. 28, 2011 by tryfu
I think I would add some chopped or shredded cabbage to the recipe
Reviewed on Jan. 01, 2011 by ShelleyinNC
The recipe this magazine came in is tattered and worn from making this soup so many times. Our family of 7 loves it. I usually double it (or more) so we can have some leftovers for lunch. One of the best! Very forgiving recipe, too; You can add whatever you have on hand and it tastes delicious, either made in the slow-cooker or on top of the stove.
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