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    You are in: Home / Recipes / My Vegetable Beef Soup Recipe
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    My Vegetable Beef Soup

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 20 mins

    20 mins

    8 hrs

    Jenny Frenny's Note:

    Just made this up as I went along. Always seems to turn out well.

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    Units: US | Metric


    1. 1
      **Optional: You can add an extra small can of corn, frozen okra, frozen lima beans, another can of diced tomatoes, or substitute the frozen veggies with 2 cans of Veg-All.
    2. 2
      Put Stew beef in the slow cooker with one can of beef broth and I cup of water. Cook on low for 8 hours. I usually do this overnight, but okay if you start very early in the morning and are using the Veg-All.
    3. 3
      Remove the beef when done with a slotted spoon and put in a bowl in the fridge. Strain the liquid in the crock pot and put in fridge to cool enough so that you can skim the solidified fat off of the top.
    4. 4
      Return the beef and the liquid to the crock pot. Add the vegetables, potatoes, canned tomatoes, 1 can V-8 juice and the other can of beef broth, the sugar and the butter, and the tomato paste.
    5. 5
      Cook on high for 1 hour and then on low for 6-8 hours. Add more liquid to your liking: water, broth, V-8 juice.
    6. 6

    Ratings & Reviews:


    Nutritional Facts for My Vegetable Beef Soup

    Serving Size: 1 (402 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 345.3
    Calories from Fat 178
    Total Fat 19.8 g
    Saturated Fat 7.8 g
    Cholesterol 64.6 mg
    Sodium 1031.1 mg
    Total Carbohydrate 20.9 g
    Dietary Fiber 3.9 g
    Sugars 5.6 g
    Protein 21.9 g

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