Crock Pot Beef Vegetable Soup

Made This Recipe? Add Your Photo

Total Time
6hrs 10mins
Prep 10 mins
Cook 6 hrs

A great way to stretch a pound of beef, this soup is a whole supper in itself with a good hunk of peasant bread.

Ingredients Nutrition

Directions

  1. Place all except frozen vegetables in crock pot.
  2. Turn on low and cover, cooking for 6 hours.
  3. One half hour before serving, turn up to high, add frozen veggies, stir and cover.
  4. NOTES: If you are in a hurry you can do this in 3 1/2 hours on high heat.
  5. Remove the bay leaf before serving.
  6. You can add 1/2 cup of red wine with the vegetables for a more robust flavor.
Most Helpful

5 5

Great recipe and very economical too! I used a piece of skirt steak in mine, a cheap cut that was perfect for the long slow cooking. I cooked it for 6 hours and then put it in the fridge overnight. Next day I skimmed off the fat, cooked it another couple of hours and stirred in some cooked pasta and frozen peas. The addition of the pasta made it very filling. I used half a cup of red wine in mine also. A very satisfying meal!

5 5

Another great recipe. I added some Ditilini pasta along with an extra 16oz can of tomatoes and cooked on low for 10 hours. Try this with Inez's Impossible Beer Bread. You won't be disappointed.

5 5

It is always nice to have a warm bowl of soup on a chilly night. This was simple to through together yet packed with flavor. Served it with a side salad and tomato bread. MMMMM....good