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All-Day Soup Recipe
All-Day Soup Recipe photo by Taste of Home

All-Day Soup Recipe

Read Reviews (19)
4.81 19
Publisher Photo
I start this soup in the morning, and by evening, dinner's ready to go! My family loves all of the hearty vegetable and steak pieces, all smothered in a zesty tomato broth.—Cathy Logan, Sparks, Nevada
TOTAL TIME: Prep: 25 min. Cook: 8 hours
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 8 hours
MAKES: 8 servings

Ingredients

  • 1 beef flank steak (1-1/2 pounds), cut into 1/2-inch cubes
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 5 medium carrots, thinly sliced
  • 4 cups shredded cabbage
  • 4 medium red potatoes, diced
  • 2 celery ribs, diced
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 tablespoon sugar
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried parsley flakes

Nutritional Facts

1-3/4 cups (prepared with reduced-sodium broth and reduced-sodium tomato soup) equals 279 calories, 9 g fat (3 g saturated fat), 37 mg cholesterol, 501 mg sodium, 31 g carbohydrate, 6 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.

Directions

  1. In a large skillet, brown steak and onion in oil; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-10 hours or until meat is tender. Yield: 8 servings.
Originally published as All-Day Soup in Taste of Home February/March 2007, p10

Nutritional Facts

1-3/4 cups (prepared with reduced-sodium broth and reduced-sodium tomato soup) equals 279 calories, 9 g fat (3 g saturated fat), 37 mg cholesterol, 501 mg sodium, 31 g carbohydrate, 6 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.

Reviews for All-Day Soup(19)

AVERAGE RATING
   (31)
RATING DISTRIBUTION
5 Star
 (27)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 2, 2014

This soup was absolutely delicious! I followed the recipe and cut and browned the flank steak. Instead of cooking it in a crock pot, however, I baked it in a dutch oven at 370 degrees for 4 hours. The meat was very tender and tasty. The soup had a lot of flavor and I enjoyed the cooked cabbage in this recipe.

MY REVIEW
Reviewed Apr. 25, 2013

wonderful!! I did cut back to one can tomatoes, not big fan, and added some spices while cooking meat! Fixing again today, 4th time! thanks so much

MY REVIEW
Reviewed Jan. 20, 2013

Very good! I love crock pot recipes, and this is one of my favorite soups to make.

MY REVIEW
Reviewed Oct. 19, 2012

I followed this recipe as written and had a Happy family. My 9 year old said it was the best soup/stew I'd ever made. Very happy to make this again soon.

MY REVIEW
Reviewed Mar. 19, 2012

I made some changes to this recipe the second time I made it, and it was better. I used Italian-herbed tomatoes, a bit more sugar, a little less Italian seasoning. Tonight I'm going to substitute Swiss chard for the cabbage to make it even heartier. I'm tempted to add kidney beans, but will probably do that next time. Nice, versatile recipe for a cold snowy day.

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