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Slow-Cooker Vegetable Soup Recipe

Photo by: Taste of Home

83% would make again

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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

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8-10 Servings
Prep: 15 min. Cook: 8 hours

Ingredients

1 pound boneless round steak, cut into 1/2-inch cubes
1 can (14-1/2 ounces) diced tomatoes, undrained
2 medium potatoes, peeled and cubed
2 medium onions, diced
3 celery ribs, sliced
2 carrots, sliced
3 beef bouillon cubes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups water
1-1/2 cups frozen mixed vegetables

Directions

In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 6 hours. Add vegetables; cover and cook 2 hours longer or until meat and vegetables are tender. Yield: 8-10 servings (about 2-1/2 quarts).

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.

Slow-Cooker Vegetable Soup published in Taste of Home October/November 1997, p39

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Reviews for Slow-Cooker Vegetable Soup (3)

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