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    You are in: Home / Recipes / Crock Pot Beef Vegetable Soup Recipe
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    Crock Pot Beef Vegetable Soup

    Crock Pot Beef Vegetable Soup. Photo by **Tinkerbell**

    1/1 Photo of Crock Pot Beef Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 15 mins

    15 mins

    8 hrs

    Lainey6605's Note:

    This is another delicious soup I like to make in the crock pot.

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    Units: US | Metric


    1. 1
      In a 3 1/2 or 4 quart slow cooker, combine beef chuck pieces, sliced carrots, sliced celery, cubed potatoes and chopped onion.
    2. 2
      Sprinkle with seasonings.
    3. 3
      Add bay leaf, tomatoes with their juices and broth and brown sugar.
    4. 4
      Stir until all ingredients are combined.
    5. 5
      Cover, cook on low heat for 8-10 hours or on high for 4-5 hours.
    6. 6
      About 1 hour before soup is done, stir in the peas and green beans.
    7. 7
      Remove and discard bay leaf.
    8. 8
      To serve, garnish with parsley if desired.

    Ratings & Reviews:

    • on January 20, 2011


      Several of us cook dinner for the staff and families of the workers for our Wednesday program at church. This week's meal was beef vegetable soup and this soup was a hit! Since we had to make a a large quantity, all I did was cook the meat in the crock pot while I was gone to work and we finished it up on the stove, but it great regardless of the cooking method. Will definitely make this again. Thanks for posting Lainey. Made for Potluck Tag.

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    • on June 20, 2009


      This was a really good soup! The meat was so very tender & in contrast, the yukon potatoes held up nicely. We enjoyed their texture more than we would a regular baking potato. I used fire roasted tomatoes (what I had on hand), dark brown sugar and a cup of frozen mixed veggies which had peas, corn, green beans, carrots & lima beans. It turned out a rainy afternoon & although still hot outside, from inside our air conditioned house it looked & felt like a good day for a hearty soup! I needed to add some sea salt & cracked pepper at the table but the rest of the family didn't add anything but crackers. Thanks for posting, Lainey! :) Made & enjoyed for photo tag.

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    • on November 09, 2011


      This soup had an excellent flavor, but the beef did not come out as tender as I would have liked. Next time I may brown it with flour and olive oil before putting it in the crockpot. I omitted the optional ingredients as well as the seasoning salt and thyme because I did not have any. I added two cloves of garlic, pressed, and increased the beef broth to 3c. as a personal preference. I also substituted all the vegetables with a 16oz. bag of mixed frozen vegetables. I will add large cubes of yukon gold potatoes next time. I think that will add to the texture of the soup, making it more of a stew. Good recipe with lots of room for customizing and expiramenting.

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    Read All Reviews (7)


    Nutritional Facts for Crock Pot Beef Vegetable Soup

    Serving Size: 1 (573 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 304.6
    Calories from Fat 69
    Total Fat 7.7 g
    Saturated Fat 3.3 g
    Cholesterol 74.8 mg
    Sodium 394.8 mg
    Total Carbohydrate 31.8 g
    Dietary Fiber 7.0 g
    Sugars 10.6 g
    Protein 29.6 g

    The following items or measurements are not included:

    seasoning salt

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