Vegetable Beef Soup (Crockpot)
photo by Sally Eilersen
- Ready In:
- 8hrs 15mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
- 2 lbs stew beef chunks
- 15 ounces crushed tomatoes
- 1 lb baby carrots
- 2 stalks celery, with tops Sliced
- 2 onions, Diced
- 4 red potatoes, Diced
- 3 cups water
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 beef bouillon cubes
- 15 ounces corn
- 2 cups fresh green beans, snapped and cut into 1 inch pieces (frozen is ok)
- 10 ounces tomato soup
- 10 ounces water (soup can)
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
directions
- Put all ingredients in a 6 quart crock pot and stir well.
- Cover and cook on high for 6-8 hours. If you cook on low, you need a minimum of 12 hours.
Questions & Replies
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There are no fresh green beans where I am but we've just finished harvesting all the lacinato kale from the greenhouse. I think that would be awesome in this soup. I won't use canned veg of any sort cuz I like to get the nourishment from fresh (or frozen if necessary). Will be cooking on the weekend and will review following. Sounds like a great recipe.
Reviews
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Very good soup! Followed recipe mostly as it called, except didn't have fresh green beans, used 1 can green beans. You must cook on high for at least 7 hours to get all veggies cooked through and soft, and you must cook on high. Served these with grilled cheeses, and the whole family of 5 thouroughly enjoyed!! This recipe is in my cook book to stay.
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This was a big hit! Because of my smaller crockpot size, I cut the meat to 1 lb, only 2 potatoes, and 2 cups of chopped carrots, but the rest of the veggies the same. I also used a can of Italian style chopped tomatoes, 3 cups low sodium beef broth, plus 1 soup can broth, an extra half tablespoon of Worcestershire sauce, 1 teaspoon of chopped garlic, and 1 teaspoon Emeril's Essence. Next time I will try adding cabbage or kale.
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Tweaks
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I made this yesterday and it is delicious! I couldn't find crushed tomatoes so used petite diced. I also used Beef Broth instead of bouillon, to decrease the salt. And added some Emeril Bam! because I wanted a little kick. Since chuck roast was on sale for $1 per pound less than stew beef, I cut up the roast. Next time, and there will be a next time, I will brown the meat first to decrease the amount of fat I have to skim. And I may add a bit more worcestershire and Bam! I took it to my book club - they loved it. My husband ate 2 bowls last night and we had it for lunch again today. I have 4 containers in the fridge that will be lunches this week. It is a rich broth and very thick and chunky. Exactly what I was looking for.
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I love making soups and stews in the crockpot. I used beef broth in place of the water and bouillion to reduce the sodium content. I also felt that it needed more seasoning so I added italian seasoning and some red pepper flakes. We really enjoyed the soup and I'll be making it again. Thanks for posting the recipe!
RECIPE SUBMITTED BY
I am a married mother of two. I have a wide variety of interests. I love wine, movies, music, dancing, going to the gym, shopping and reality TV. I have a great family and we love doing fun things together.
I really adore cooking for my family and friends. It makes me happy to make others happy through their taste buds.