Slow-Cooker Vegetable Soup

Name: Slow-Cooker Vegetable Soup
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 10 servings (about 2-1/2 quarts)
Cuisine: Europe, Italian
Ingredients: 1 pound beef top round steak, cut into 1/2-inch cubes; 1 can (14-1/2 ounces) diced tomatoes, undrained; 2 medium potatoes, peeled and cubed; 2 medium onions, diced; 3 celery ribs, sliced; 2 carrots, sliced; 3 beef bouillon cubes; 1/2 teaspoon salt; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/4 teaspoon pepper; 3 cups water; 1-1/2 cups frozen mixed vegetables

Total Time Prep: 15 min. Cook: 8 hours

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

Test Kitchen Approved

This slow-cooker vegetable soup is an entire meal in a bowl, as it has beef, potatoes and of course, lots of veggies. It's also an almost entirely hands-off meal, as the slow cooker does most of the work for you.

Ingredients

1 pound beef top round steak, cut into 1/2-inch cubes
1 can (14-1/2 ounces) diced tomatoes, undrained
2 medium potatoes, peeled and cubed
2 medium onions, diced
3 celery ribs, sliced
2 carrots, sliced
3 beef bouillon cubes
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
3 cups water
1-1/2 cups frozen mixed vegetables

Directions

In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 6-8 hours. Add the mixed vegetables; cover and cook 2 hours longer or until meat and vegetables are tender.

Nutrition Facts

1 cup: 143 calories, 3g fat (0 saturated fat), 31mg cholesterol, 464mg sodium, 15g carbohydrate (0 sugars, 0 fiber), 13g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.

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. We pair it with crusty rolls topped with melted mozzarella cheese. — Heather Thurmeier, Pense, Saskatchewan

Recipe Creator