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Slow Cooker Vegetable Beef Soup Recipe

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

Ingredients

  • 1 pound beef top round steak, cut into 1/2-inch cubes
  • 1 can (14-1/2 ounces) no-salt-added whole tomatoes, undrained
  • 3 cups water
  • 2 medium potatoes, peeled and cubed
  • 2 medium onions, diced
  • 3 celery ribs, sliced
  • 2 carrots, sliced
  • 3 reduced-sodium beef bouillon cubes
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt-free seasoning blend
  • 1/4 teaspoon pepper
  • 1-1/2 cups frozen mixed vegetables

Nutritional Facts

1 cup equals 183 calories, 3 g fat (0 saturated fat), 48 mg cholesterol, 102 mg sodium, 16 g carbohydrate, 4 g fiber, 23 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1/2 starch.

Directions

  1. In a 5-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 6 hours. Add vegetables; cover and cook on high 2 hours longer or until the meat and vegetables are tender. Yield: 8-10 servings (about 2-1/2 quarts).
Originally published as Slow Cooker Vegetable Soup in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p80

Nutritional Facts

1 cup equals 183 calories, 3 g fat (0 saturated fat), 48 mg cholesterol, 102 mg sodium, 16 g carbohydrate, 4 g fiber, 23 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1/2 starch.

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