Baby's Vegetable and Beef Soup for the Crock Pot
5
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A favorite recipe my grandmother has made for years. It has Rotel tomatoes which adds just the right amount of zip. Serving size is a guess.
- Ready In:
- 8hrs 15mins
- Serves:
- Units:
Nutrition Information
5
People talking
ingredients
- 3 potatoes, peeled and diced
- 5 stalks celery, diced
- 1 onion, diced
- 15 ounces Rotel Tomatoes
- 15 ounces beef broth
- 3⁄4 - 1 lb stew meat, diced
- 1⁄2 lb fresh green beans, trimmed and cut
- 6 carrots, peeled and diced
- 8 ounces corn
- 15 ounces lima beans
- salt and pepper
directions
- Add all ingredients except corn and lima beans to crock pot. Stir. Add 15 ounces of water (rotel can full).
- Cook on low for 8 hours.
- Add corn and lima beans and heat a few additional minutes. Add more water if needed.
- This can be frozen and is terrific reheated as leftovers.
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RECIPE MADE WITH LOVE BY
@Vicki in CT
Contributor
@Vicki in CT
Contributor
"A favorite recipe my grandmother has made for years. It has Rotel tomatoes which adds just the right amount of zip. Serving size is a guess."
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Yum yum yum!!!!!! I really liked this and agree totally that you CAN'T skip on the Rotel - it had the perfect amount of flavor for me with no need to salt. I looooove stew meat so I put a little more than a pound in mine, skipped out on the lima beans, added a can of hominy at the end and a handful of dry alphabet noodles for the last 45 minutes. With those additions, it needed more liquid, but my crock pot wouldn't hold anymore, so its realllly stewy, but I love it! -
This was a nice meal to have ready when we got home tonight. We don't get Rotel tomatoes & I didn't realise it had chilies in it until just now, so will add chili next time. My crockpot is a little small & I had no room for corn or lima beans. Still a lovely meal. Thanks Vicki for sharing. Made for ZWT4
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We really enjoyed this soup. I loved the variety of veggies, & that it's mostly staple items. I could only find a 12 oz can of Rotel so I also threw in a can of diced tomatoes & green chilies. It had some spice to it but not over-powering. Spending only minutes to throw it in the crock that morning & having a wonderfully hearty soup on a snowy winter night was comforting. I made some garlic bread to go along with it. I'll definately be using this as a go-to recipe again in the future. It made enough for DH, DS (15 yrs), DD (1-1/2 yrs) & myself to eat til we were full & then vaccuum packed two additional dinners worth for freezing. I'll update after trying it from the freezer. Thanks for posting Vicki! UPDATE: We've happily devoured all our vacuum-packed soup. Honestly, the only difference in the soup was the veggies looked a little rumpled from being packed, frozen, thawed & re-heated. But the taste was great once again. I took new photos too.
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