Vegetable Beef Soup

Teresa Carter


This is a fast and easy recipe I came up with. My family LOVES it.

The good thing about this recipe is you can add to it, or take away things you like or don't like. If you don't want meat, then you don't have to use it!

I always serve it with some cornbread muffins, but crackers work too! ;-)

pinch tips: Slow Cooker/Crock Pot Hints




15 Min


1 Hr 30 Min


1 can(s)
14 oz. diced tomatoes
1 can(s)
cream of mushroom soup
1 can(s)
(large) mixed vegetables (or use your own fresh garden veggies)
large onion chopped
beef bouillon cubes (more or less to your taste)
1 1/2 lb
beef stew meat
1/2 tsp
vegetable oil

Directions Step-By-Step

Add some coarse black pepper to the stew meat (to your taste). Don't add salt as beef bouillon cubes will add the salty taste to the soup.

Add the oil to a large dutch oven. When oil is hot, add the stew meat and onions. Cook until meat is browned. Add the cream of mushroom soup (then fill the soup can with water and add it to the dutch oven), tomatoes (again, fill that can with water and add to the dutch oven), and mixed veggies (liquid and all). If you use your fresh veggies, add an extra can of water.
Bring soup to a boil, then add the beef bouillon cubes one at a time, stirring to dissolve them. You may want to add more or less to your taste.
Cover with a lid and simmer on low for 1 1/2 hours. Enjoy!

About this Recipe