Easy Crock Pot Beef And Vegetable Soup Food

CROCKPOT BEEF VEGETABLE SOUP

Crockpot Beef Vegetable Soup image

A thick and hearty Crockpot Vegetable Beef Soup packed with healthy vegetables and lean beef, cooked in a rich, savory broth. Comforting and so satisfying!

Provided by Erin Clarke / Well Plated

Time 8h10m

Number Of Ingredients 20

Ingredients

1 tablespoon extra virgin olive oil
1 pound boneless chuck roast or beef stew meat (cut into 1-inch cubes)
2 teaspoons kosher salt (divided)
¼ teaspoon black pepper
3-4 cups low sodium beef broth (divided)
1 small yellow onion (diced)
2 cloves garlic (minced (about 2 teaspoons))
4 large carrots (peeled and finely chopped)
2 Yukon gold potatoes (peeled and diced)
2 parsnips (peeled and diced)
2 ribs celery (diced)
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
½ teaspoon smoked paprika
1/2 teaspoon granulated sugar
1 cup peas (fresh or frozen (no need to thaw))
Chopped fresh parsley (optional for serving)

Steps:

In a large skillet, heat the oil over medium high. Add the beef and sprinkle with 1 teaspoon salt and pepper. Brown the beef on all sides, disturbing it as little as possible on each side so that it develops nice coloring. Once the beef is lightly browned (it won't be all the way cooked through), remove it to a 6-quart slow cooker.
To the pan, add the onion. Cook and stir until the onion is beginning to soften, about 3 minutes. Stir in the garlic and let cook 30 seconds. Splash in about 1/2 cup the beef broth and scrape up any browned bits that have stuck to the bottom (this is flavor!). Let the broth reduce for 2 minutes, then transfer the entire mixture to the slow cooker.
To the slow cooker, add the carrots, potatoes, parsnips, and celery.
Add the diced tomatoes in their juices, tomato sauce, tomato paste, Worcestershire, oregano, paprika, sugar, 2 1/2 cups beef broth, and remaining 1 teaspoon salt.
Cover and cook on low for 8 hours, until the beef and vegetables are tender. Stir in the peas, just until warmed through. If the soup is thicker than you would like, add the remaining 1 cup beef broth until you reach your desired consistency. Serve hot, sprinkled with fresh parsley.

Nutrition Facts : ServingSize 1 (of 6); about 1 1/2 cups, Calories 283 kcal, Carbohydrate 33 g, Protein 24 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 47 mg, Fiber 8 g, Sugar 11 g

SLOW COOKER BEEF VEGETABLE SOUP

Slow Cooker Beef Vegetable Soup image

Easy, delicious, wonderful on cold winter days or anytime!

Provided by JUDY G

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 6h10m

Yield 6

Number Of Ingredients 8

Ingredients

1 pound cubed beef stew meat
1 (15.25 ounce) can whole kernel corn, undrained
1 (15 ounce) can green beans
1 (15 ounce) can carrots with juice
1 (15 ounce) can sliced potatoes with juice
1 (28 ounce) can crushed tomatoes
1 (1.25 ounce) package beef with onion soup mix
salt and pepper to taste

Steps:

Place meat, corn, green beans, carrots, potatoes, tomatoes, soup mix, and salt and pepper to taste into the slow cooker; stir to combine.
Cook on LOW for at least 6 hours. Add water if necessary.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 38.8 g, Cholesterol 50.7 mg, Fat 16.2 g, Fiber 7 g, Protein 20 g, SaturatedFat 6.2 g, Sodium 1251.6 mg, Sugar 4.9 g

CROCK POT EASY VEGETABLE-BEEF SOUP

Crock Pot Easy Vegetable-Beef Soup image

Make and share this Crock Pot Easy Vegetable-Beef Soup recipe from Food.com.

Provided by mersaydees

Categories One Dish Meal

Time 3h50m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb ground beef
1 (14 ounce) can beef broth (1 2/3 cups)
1 1/4 cups water
1 (10 ounce) package frozen mixed vegetables
1 (14 1/2 ounce) can tomatoes, cut up
1 (10 3/4 ounce) can condensed tomato soup
1 tablespoon dried onion flakes
1 teaspoon dried Italian seasoning, crushed
1/4 teaspoon garlic powder

Steps:

In a large skillet brown beef. Drain off fat.
Transfer meat to 3 1/2- to 4-quart slow cooker. Add the remaining ingredients to the cooker.
Cover; cook on low-heat for 7 to 8 hours or on high-heat for 3 1/2 to 4 hours.

Nutrition Facts : Calories 381.1, Fat 19.1, SaturatedFat 7, Cholesterol 78.1, Sodium 1307.5, Carbohydrate 26, Fiber 5.4, Sugar 9.4, Protein 28.6

CROCK POT BEEF VEGETABLE SOUP

Crock Pot Beef Vegetable Soup image

Make and share this Crock Pot Beef Vegetable Soup recipe from Food.com.

Provided by CookingONTheSide

Categories Stocks

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 lb boneless beef chuck roast, trimmed and cut into bite size pieces
3 medium carrots, cut into 1/2-inch thick slices
2 stalks celery, sliced into 1/2-inch thick slices
2 small yukon gold potatoes, cut into 1/2-inch cubes
1 medium sweet onion, chopped
1/2 teaspoon seasoning salt
1/2 teaspoon dried thyme
1/2 teaspoon basil
1/2 teaspoon dried oregano
1 bay leaf
2 (14 1/2 ounce) cans diced tomatoes
1 cup beef broth
1 tablespoon brown sugar (optional)
1/2 cup frozen peas
1/2 cup frozen green beans
fresh parsley sprig (optional)

Steps:

In a 3 1/2 or 4 quart slow cooker, combine beef chuck pieces, sliced carrots, sliced celery, cubed potatoes and chopped onion.
Sprinkle with seasonings.
Add bay leaf, tomatoes with their juices and broth and brown sugar.
Stir until all ingredients are combined.
Cover, cook on low heat for 8-10 hours or on high for 4-5 hours.
About 1 hour before soup is done, stir in the peas and green beans.
Remove and discard bay leaf.
To serve, garnish with parsley if desired.

CROCK POT VEGETABLE BEEF SOUP

Crock Pot Vegetable Beef Soup image

Provided by oldworldgardenfarms

Categories Soups

Time 4h10m

Number Of Ingredients 11

Ingredients

1 pound chuck roast, cut into 1-inch cubes
1 16 oz. bag frozen mixed vegetables
1 small onion, finely diced
1 cup diced celery
1 large potato, peeled and diced in 1/2 inch cubes
3-4 cups beef broth
1 15 oz. can fire roasted diced tomatoes
1 1/2 tsp. dried Italian seasoning
1 bay leaf
2 sprigs of thyme
Salt and pepper (to taste)

Steps:

Add all the cubed beef, bag of frozen vegetables, diced onion, celery and potatoes to the slow cooker. Pour in the beef broth and stir. Add more liquid if you prefer.
Add the can of diced tomatoes and Italian seasoning, and stir. Place the bay leaf and sprigs of thyme in the liquid.
Put the lid on your slow cooker. Cook on LOW for 7-8 hours or HIGH for about 3-4 hours.
Taste and add salt and pepper to taste before serving.

Nutrition Facts : Calories 327 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 63 milligrams cholesterol, Fat 13 grams fat, Fiber 6 grams fiber, Protein 28 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 2019 grams sodium, Sugar 5 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

EASY CROCK-POT BEEF AND VEGETABLE SOUP

Easy Crock-Pot Beef and Vegetable Soup image

More of a method than a recipe, this makes a perfect companion for a loaf of crusty bread when the first days of autumn's chill comes knocking! Just toss the ingredients together before you leave for work and come back to a delicious meal! Vegetables can be mixed, matched, or substituted to include your favorites. Rice or small pasta can substitute for barley. Uses up leftover beef (or even pork) like a champ! Meant for a 2 quart crock-pot, but easily doubles for bigger pots!

Provided by fosterson

Categories Stew

Time 4h15m

Yield 6-8 cups, 2-4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup celery, chopped
1/2 cup potato, chopped
1/2 cup carrot, chopped
1/2 cup turnip, chopped
1/2 cup rutabaga, chopped
1/2 cup onion, chopped
2 scallions, white only, chopped
1 cup cooked beef, cubed
1 1/4 ounces onion soup mix
1 cup cooked barley
1 -2 cup water

Steps:

Place chopped vegetables in crock pot.
Add pre-cooked beef on top, and package of onion soup mix.
Pour enough water over to almost cover vegetables.
Cook on low for 8-10 hours or high for 4-6 hours.
Test vegetables for desired tenderness, and add cooked barley and enough water to cover and allow to heat through.

Nutrition Facts : Calories 241, Fat 0.8, SaturatedFat 0.2, Sodium 1507.7, Carbohydrate 54.7, Fiber 8.7, Sugar 9.2, Protein 5.9

VEGETABLE BEEF SOUP (CROCKPOT)

Vegetable Beef Soup (Crockpot) image

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.

Provided by LizP5885

Categories Vegetable

Time 8h15m

Yield 12 serving(s)

Number Of Ingredients 16

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

Steps:

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.

EASY CROCKPOT BEEF VEGETABLE SOUP

Easy Crockpot Beef Vegetable Soup image

Brown up a batch of ground beef, then throw everything into the Crockpot! That's how easy this soup is. Imagine coming home to a hot and delicious soup after a cold day outdoors. Mmmm. Recipe from TOH.

Provided by Lorraine of AZ

Categories Lunch/Snacks

Time 8h15m

Yield 10 serving(s)

Number Of Ingredients 5

Ingredients

1 lb ground beef
1 (46 ounce) can tomato juice
1 (16 ounce) package frozen mixed vegetables, thawed
2 cups frozen cubed hash brown potatoes
1 (1 ounce) envelope onion soup mix

Steps:

In a large skillet,cook beef over medium heat until no longer pink; drain. Transfer to a 5-quart crockpot.
Stir in the tomato juice, mixed vegetables, potatoes and soup mix.
Cover and cook on LO for 8-10 hours or until heated through.

Nutrition Facts : Calories 195, Fat 7.4, SaturatedFat 2.8, Cholesterol 30.8, Sodium 650.7, Carbohydrate 21.7, Fiber 3.3, Sugar 4.9, Protein 12.2

ALISON'S SLOW COOKER VEGETABLE BEEF SOUP

Alison's Slow Cooker Vegetable Beef Soup image

Easy and delicious vegetable beef soup!

Provided by HURYSZ

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 8h10m

Yield 10

Number Of Ingredients 10

Ingredients

1 ½ pounds cubed beef stew meat
2 cups water
1 small onion, chopped
1 (28 ounce) can crushed tomatoes
1 (16 ounce) package frozen mixed vegetables
2 potatoes, peeled and cubed
10 cubes beef bouillon, crumbled
2 teaspoons ground black pepper
1 tablespoon salt
1 tablespoon dried basil

Steps:

Place beef in a slow cooker. Pour in water. Stir in onion, tomatoes, mixed vegetables and potatoes. Season with bouillon, pepper, salt and basil. Cook on low 8 hours.

Nutrition Facts : Calories 228.4 calories, Carbohydrate 21.2 g, Cholesterol 37.7 mg, Fat 9.9 g, Fiber 4.3 g, Protein 15.4 g, SaturatedFat 3.8 g, Sodium 1716.8 mg, Sugar 1.2 g

SLOW COOKER VEGETABLE BEEF SOUP

Slow Cooker Vegetable Beef Soup image

What a treat to come home from work and have this savory soup ready to eat. It's a nice traditional beef soup with old-fashioned goodness.

Provided by Taste of Home

Categories Lunch

Time 8h10m

Yield 8-10 servings (about 2-1/2 quarts).

Number Of Ingredients 13

Ingredients

1 pound beef top round steak, cut into 1/2-inch cubes
1 can (14-1/2 ounces) no-salt-added whole tomatoes, undrained
3 cups water
2 medium potatoes, peeled and cubed
2 medium onions, diced
3 celery ribs, sliced
2 carrots, sliced
3 reduced-sodium beef bouillon cubes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt-free seasoning blend
1/4 teaspoon pepper
1-1/2 cups frozen mixed vegetables

Steps:

In a 5-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 6 hours. Add vegetables; cover and cook on high 2 hours longer or until the meat and vegetables are tender.

Nutrition Facts : Calories 183 calories, Fat 3g fat (0 saturated fat), Cholesterol 48mg cholesterol, Sodium 102mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges

SLOW-COOKER VEGETABLE BEEF SOUP

Slow-Cooker Vegetable Beef Soup image

No way they'll skip lunch when you serve up bowls of this all-in-one soup, chock-full of vegetables, beef, and seasonings.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 7h40m

Yield 6

Number Of Ingredients 11

Ingredients

1 lb beef stew meat, cut into bite-size pieces if needed
1/2 lb small red potatoes, each cut into 8 pieces (about 1 1/2 cups)
1 medium onion, chopped (1/2 cup)
4 cloves garlic, finely chopped
1 teaspoon seasoned salt
1/2 teaspoon pepper
2 bay leaves
2 cans (14 oz each) beef broth
1 can (14 oz) diced tomatoes, undrained
1 can (15 to 16 oz) great northern beans, drained, rinsed
2 cups frozen mixed vegetables, thawed

Steps:

In 3- to 4-quart slow cooker, mix all ingredients except frozen vegetables.
Cover; cook on Low heat setting 7 to 8 hours.
Add mixed vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until vegetables are crisp-tender. Remove bay leaves before serving.

Nutrition Facts : Calories 330, Carbohydrate 35 g, Cholesterol 45 mg, Fat 1/2, Fiber 8 g, Protein 25 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 5 g, TransFat 0 g

EASY SLOW COOKER BEEF VEGGIE SOUP

Easy Slow Cooker Beef Veggie Soup image

Make and share this Easy Slow Cooker Beef Veggie Soup recipe from Food.com.

Provided by iluvmythomas

Categories Meat

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 lb lean ground beef
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 medium potatoes, peeled and cut into bite sized pieces
1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
1 (11 1/2 ounce) can V8 vegetable juice
1 cup chopped celery
1 cup sliced carrot
2 teaspoons sugar
1 tablespoon dried parsley flakes
2 teaspoons dried basil
1 bay leaf

Steps:

In a nonstick skillet cook beef and onion over medium heat until meat is no longer pink; drain.
Transfer to a 5-qt slow cooker.
Add the remaining ingredients.
Cover and cook on low for about 4 hours or until vegetables are tender.
Discard bay leaf before serving.

Nutrition Facts : Calories 200.6, Fat 5.9, SaturatedFat 2.4, Cholesterol 36.9, Sodium 431.7, Carbohydrate 23.4, Fiber 3.7, Sugar 6.4, Protein 14

ZESTY BEEF AND VEGETABLE SOUP FOR THE CROCK POT

Zesty Beef and Vegetable Soup for the Crock Pot image

Make and share this Zesty Beef and Vegetable Soup for the Crock Pot recipe from Food.com.

Provided by Chris from Kansas

Categories One Dish Meal

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb ground beef
1/2 cup chopped onion
2 garlic cloves, minced
2 cups pre-shredded coleslaw mix
1 (10 ounce) package frozen corn
1 (9 ounce) package frozen cut green beans
4 cups spicy vegetable juice
1 (14 1/2 ounce) can Italian stewed tomatoes, undrained
2 tablespoons Worcestershire sauce
1 teaspoon dried basil, crushed
1/4 teaspoon pepper

Steps:

Brown ground beef and onion in a large skillet. Drain off fat.
In a 3 1/2-5 quart crock pot, combine meat mixture and remaining ingredients.
Cover; cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours.

Nutrition Facts : Calories 286.9, Fat 12.1, SaturatedFat 4.6, Cholesterol 51.4, Sodium 584, Carbohydrate 28.8, Fiber 5.1, Sugar 10.6, Protein 18.4

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