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

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • 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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    • on February 25, 2010

      This came out very very good. I had some stew beef thawed which worked out great. I used red potatoes, and a can of no salt stewed tomatoes which I had on hand. I also substituted a packet of Goya brand beef boullion with a cup or so of water instead of the broth. The rest I followed as posted and it truly came out great. Thanks for posting sharing - I will make this again. It was great to come home to on a snowy day.

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    • on February 08, 2010

      This was another recipe of which part was made for sharing with a neighbor couple! They don't often have much beef in their diet, so this was much appreciated over there, as it was with the 2 of us as well! Easy to prepare, & most satisfying when eaten ~ Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]

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    • on January 24, 2010

      Cooked my beef in the pressure cooker first and then transferred to soup pot to simmer with the other ingredients including some steamed cauliflower a few hours on low.. Delicious flavor- can't wait to make again! Thanks!

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    • on January 23, 2010

      Delicious soup. It was wonderful to come home to this soup after a day of cross country skiing. I just threw it all together in the morning and dinner was cooked when we got home. I used a larger crock pot than recommended so I added more veggies than called for. Instead of frozen beans and frozen peas I used frozen mixed vegetables. I left the brown sugar out. Made for 123 Hit Wonder Tag.

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    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
    22%
    Total Fat 7.7 g
    11%
    Saturated Fat 3.3 g
    16%
    Cholesterol 74.8 mg
    24%
    Sodium 394.8 mg
    16%
    Total Carbohydrate 31.8 g
    10%
    Dietary Fiber 7.0 g
    28%
    Sugars 10.6 g
    42%
    Protein 29.6 g
    59%

    The following items or measurements are not included:

    seasoning salt

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