Vegetable Beef Soup (Crockpot) |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 12 |
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The best vegetable beef soup I have ever had. I have been making this for over 20 years and it is that perfect soup to warm your soul. It is very hearty and filling, but very low in fat and good for you. It cooks all day in the crockpot, so you have very little work to do. Enjoy it as much as I do! I prefer to use fresh green beans in the soup, but if you want to use frozen that is fine. I have one friend who throws in an 10 oz pks of frozen mixed veggie, but I like the fresh veggies better. Cooking time reflects how long it needs to be in the crockpot. 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:
1. Put all ingredients in a 6 quart crock pot and stir well.
2. Cover and cook on high for 6-8 hours. If you cook on low, you need a minimum of 12 hours.
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