Vegetable Beef Soup - Slow Cooker

DDW's Note:

A hot soup for those chilly nights. A loaf of crusty bread to dunk in your bowl - oh yeah! This is winter comfort food at this house - especially after a day at the ski hill. Sometimes I will throw some barley in for a change. Try it - I think you'll like it.

• Total Time: 8 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 8 hrs

Ingredients:

Servings: 8

• 1 lb stew meat, cut into 1/2 ",cubes (I prefer the premium stew meat)
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 3 cups water
• 2 medium potatoes, peeled and cubed
• 2 medium onions, diced
• 3 celery ribs, sliced
• 2 carrots, sliced
• 3 beef bouillon cubes
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups frozen mixed vegetables

Directions:

1. In a slow cooker, combine the first 12 ingredients.
2. Cover and cook on high for 6 hours.
3. Add vegetables, cover and cook for 2 hours longer or until meat and vegetables are tender.

Reviews

[Lemon Drop]

I pretty much followed the recipe and it was good! I used a larger can of tomatoes because I needed a bit more volume as my slow cooker is 7 quarts and requires you to fill to a certain line. For that reason, it needed a bit more salt. Some Chalula hot sauce made it liven up a bit too. I could eat veggie soup every day and the baby in my belly seems to enjoy it as well. Thanks!

[bullwinkle]

This made a good soup. The broth had a good flavor a nice change from the usual tomato broth. Instead of adding frozen mixed vegetables I added a 1/2 cup each of frozen peas and corn and some fresh shredded cabbage. Thanks DDW.

[barbacious]

I make this exact recipe except for replacing the tomatoes with Rotel tomatoes and green chilis. Try it for a spicier version.