Slow Cooker Vegetable Soup Recipe
"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..."
INGREDIENTS
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1 pound beef top round steak, cut into 1/2-inch cubes
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1 can (14-1/2 ounces) diced tomatoes, undrained
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2 medium potatoes, peeled and cubed
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2 medium onions, diced
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3 celery ribs, sliced
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2 carrots, sliced
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3 beef bouillon cubes
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1/2 teaspoon salt
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1/2 teaspoon dried basil
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1/2 teaspoon dried oregano
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1/4 teaspoon pepper
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3 cups water
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1-1/2 cups frozen mixed vegetables
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Directions
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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. Yield: 8-10 servings (about 2-1/2 quarts).
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Originally published as Slow Cooker Vegetable Soup in Taste of Home October/November 1997, p39
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Nutritional Facts
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