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Slow-Cooked Beef Vegetable Soup Recipe
Slow-Cooked Beef Vegetable Soup Recipe photo by Taste of Home
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Slow-Cooked Beef Vegetable Soup Recipe

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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.
TOTAL TIME: Prep: 10 min. Cook: 8 hours
MAKES:10 servings
TOTAL TIME: Prep: 10 min. Cook: 8 hours
MAKES: 10 servings

Ingredients

  • 1 pound ground beef
  • 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

Nutritional Facts

1 cup: 139 calories, 4g fat (2g saturated fat), 22mg cholesterol, 766mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 11g protein

Directions

  1. 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.
  2. Cover and cook on low for 8-10 hours or until heated through. Yield: 10 servings (2-1/2 quarts).
Originally published as Beef Vegetable Soup in Quick Cooking July/August 2004, p20


Reviews for Slow-Cooked Beef Vegetable Soup

AVERAGE RATING
(20)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (2)
3 Star
 (1)
2 Star
 (2)
1 Star
 (2)
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MY REVIEW
ktbaby22
Reviewed May. 16, 2014

"Whole family loved it! I found a mixed vegetable blend specifically for soups and it was amazing in this recipe! I was extremely impressed by the tomato juice taking in the flavors while in the crock pot. You would never have guessed that was all that was in it! I did add a little salt and more juice than the recipe required. Overall, I will be making this again! Maybe next time I will try adding rice!"

MY REVIEW
lmsgunderson
Reviewed Nov. 28, 2013

"Frozen MIXED veggies just don't cut it in my book...fresh sliced carrots, fresh or frozen green beans, frozen corn or peas(separate) taste much better. Sauteed onions, celery and mushrooms would add so much more to this soup."

MY REVIEW
marly456
Reviewed Oct. 11, 2013

"Really disappointed here. Just not my thing, I guess. Very little taste. Won't make it again."

MY REVIEW
ljh72580
Reviewed Sep. 30, 2013

"I would think that adding the veggies and potatoes in the frozen state would lower the temp of the ingredients in the crock pot and it would take longer to bring the whole pot up to proper cooking temperature. I haven't made this as yet but plan to use it when we have a busy day, my rating reflects my opinion on the ease of the recipe."

MY REVIEW
mullenpm
Reviewed Sep. 30, 2013

"Actually, I don't know why you would even need a slow cooker for this recipe. It could be cooked on stove top in minutes."

MY REVIEW
jenjones892
Reviewed Apr. 27, 2012

"Easy and delicious! I make a pot of this at least once a month--more often than that in the winter. Makes plenty so there is enough to share, freeze or enjoy for several meals."

MY REVIEW
rosiereds
Reviewed Nov. 3, 2011

"I've made this countless times already - passed on the recipe to friends who loved it enough to pass on to others!"

MY REVIEW
rosiereds
Reviewed Feb. 16, 2011

"I did not thaw the potatoes or vegetables - worked out perfectly! Not sure why it says to thaw... Once I even waited until half way or so thru cooking and added canned diced potatoes - equally good!"

MY REVIEW
jkupets
Reviewed Jan. 15, 2011

"Excellent!"

MY REVIEW
flkitty222
Reviewed Nov. 30, 2010

"call me crazy but I'm reviewing the recipe as written,love it when people change stuff and then theres the ones that wonder if vegetables and potato should be thawed,read the recipe people and you'll see.It's a very easy and delicious soup."

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