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Slow-Cooked Beef Vegetable Soup

 Slow-Cooked Beef Vegetable Soup
Convenient frozen veggies and hash browns make this meaty soup a snap to mix up. Simply brown the ground beef, then stir everything together to simmer all day. "It's wonderful served with bread and a salad," adds Carol Calhoun of Sioux Falls, South Dakota.
10 ServingsPrep: 10 min. Cook: 8 hours


  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 can (46 ounces) tomato juice
  • 1 package (16 ounces) frozen mixed vegetables, thawed
  • 2 cups frozen cubed hash brown potatoes, thawed
  • 1 envelope onion soup mix


  • In a large skillet, cook beef over medium heat until no longer pink;
  • drain. Transfer to a 5-qt. slow cooker. Stir in the tomato juice,
  • mixed vegetables, potatoes and soup mix.
  • Cover and cook on low for 8-10 hours or until heated through. Yield:
  • 10 servings (2-1/2 quarts).
Nutritional Facts: 1 serving (1 cup) equals 139 calories, 4 g fat (2 g saturated fat), 22 mg cholesterol, 766 mg sodium, 16 g carbohydrate, 3 g fiber, 11 g protein.