Crock Pot Vegetable Beef Soup
"In an effort to use up leftover roast beef, I threw this ultra-thick soup in the crockpot. It made the whole house smell spectacular, and was oh-so-good. Make sure to use a large crockpot - this makes a LOT of soup."
photo by PalatablePastime
- Ready In:
- 6hrs 50mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 2 cups shredded roast beef
- 1 (1 1/4 ounce) package Lipton Onion Soup Mix
- 3 beef bouillon cubes
- 3 carrots, sliced
- 2 medium potatoes, diced
- 1 turnip, diced
- 1 cup frozen corn
- 1 cup frozen peas
- 1 (28 ounce) can diced tomatoes
- 2 bay leaves
- 1 cup shredded spinach
- 1 teaspoon hot sauce
- 1 tablespoon dried basil
- black pepper
- 32 ounces hot water
directions
- Combine all ingredients in crock pot except for spinach.
- Cook on high 6 hours, or until potatoes and turnips are tender.
- Reduce heat to low and add spinach.
- Cook an additional 30 minutes.
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Reviews
-
Excellent flavor and perfect for a chilly Autumn day. Easy to make too- right in the crock it goes!
RECIPE SUBMITTED BY
I have two creative passions: cooking and scrapbooking. I have a picky 3-year-old, and a husband who is sometimes picky but willing to try new recipes. He says I'm a better cook than his mom! LOL I'm trying to lose weight, so I'm focusing on healthier meals. This means a major recipe search, because most of my old recipes aren't high on the heatlh scale.
