Slow Cooker Vegetable Soup

Name: Slow Cooker Vegetable Soup
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 8-10 servings (about 2-1/2 quarts).
Ingredients: 1 pound beef top 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 salt; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/4 teaspoon pepper; 3 cups water; 1-1/2 cups frozen mixed vegetables

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

Ingredients

1 pound beef top 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 salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
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 6-8 hours. Add the mixed vegetables; cover and cook 2 hours longer or until meat and vegetables are tender.

Nutrition Facts

1 cup: 143 calories, 3g fat (0 saturated fat), 31mg cholesterol, 464mg sodium, 15g carbohydrate (0 sugars, 0 fiber), 13g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.

Originally published as Slow-Cooker Vegetable Soup in Taste of Home October/November 1997

Reviews

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Average Rating:

2124arizona

Jun 25, 2017

This recipe is easy to assemble and the aroma in the kitchen is wonderful while it is cooking. Great for a winter day!!
mom2lauren

Oct 23, 2016

As a Volunteer Field Editor, I enjoy testing recipes. This soup was so tasty, there was not a drop left in the pot after dinner. Even, my daughter who does not eat anything with onions, had a second helping. It comes together easily and cooks while you do something else! Today, I used ground beef because that's what I had in the freezer, but I've made it as per recipe as well. The only thing a bit misleading is the title. I almost couldn't find this recipe, when looking today because I thought it was called Beef Vegetable so that's what I searched for- may miss some reviews because it doesn't come up in the search if you're looking for one including beef.
1Apache

Sep 12, 2016

This does look delicious, can't wait too try. I do have a question, Is the cook time correct? It just seems like a lot 8-10hrs. on HIGH, then add veggies and cook another 2hrs.. Thanks for any help you can give me. :). I rated this a 1 cause I have not made or tried this yet.
cje123

Jun 18, 2015

Loved this soup and it's so easy to make. The only change I made was that I used beef stew meat instead of steak. Will definitely make this again and again and then yet again! I found it very tasty and not at all bland. It has a permanent place in my recipe box.
Mango12345

Dec 30, 2014

Given that the first ingredient in this recipe is '1 pound beef top round steak', I find the title a little inaccurate.
gunslinger

Sep 10, 2014

Very tasty nutritous meal that takes very little prep time. Great to put in the slow cooker on a cold morning, if you want to come home to a wonderful smelling dinner!
Cher916

Mar 31, 2014

This was delicious, though I did modify a bit. I used 4c organic low sodium beef broth & put in more carrots & potatoes instead of mixed veggies, I used frozen spinach, corn, & cut bean, along with dried Kale powder. This increased the fiber & nutrient content & made a few additional servings. Stuck with the same seasonings though & it was a very good hearty soup. I will make it again.
laspidell

Mar 11, 2014

One of our favorite winter meals!
joniotto

Feb 10, 2014

I've been making this recipe for years and it's still my favorite vegetable soup recipe. Great flavor and it's so easy!
tigerakp

Jan 21, 2014

Yum! Made this for dinner this past weekend. My first time making a vegetable soup. My changes: I pre-cut the meat the night before and seasoned it with Tastefully Simple seasoning salt and garlic powder and I let it refrigerate overnight. I used fire roasted diced tomatoes and red potatoes. Lastly, I used 6 cups of low-sodium beef broth instead of the water/bouillon. I also (sort of) doubled the batch, so when I was done adding everything to my 6-Qt slow cooker, there was absolutely no room to add the frozen mixed veggies for the last hour. We honestly didn't miss it.The whole family (and a couple friends that were visiting) loved it! I will make it again. My Mom thinks adding diced rutabaga might add to the flavor as well.