Crock-Pot Beef Vegetable Soup

Crock-pot Beef Vegetable Soup

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Amanda Bostic-Cook



★★★★★ 1 vote



  • 1 lb
    stew beef, cubed
  • 1 can(s)
    stewed tomatoes, chopped
  • 3
    potatoes, diced
  • 2
    carrots, cut into 1/4" slices
  • 1
    garlic clove, crushed
  • 3
  • 1
    bay leaf
  • 1
    celery stalk, finely chopped
  • 1 small
    diced onion
  • 4 c
  • ·
    salt and pepper to taste
  • 1/2 tsp
  • 1 tsp
    chopped parsley
  • 2
    beef bouillon, cubes
  • 1 Tbsp
    worcestershire sauce
  • 2 c
    frozen mixed vegetables

How to Make Crock-Pot Beef Vegetable Soup


  1. Place all except frozen vegetables in crock pot.
  2. Turn on low and cover, cooking for 6 hours.
  3. One half hour before serving, turn up to high, add frozen vegetables, stir and cover.
  4. NOTES: If you are in a hurry you can do this in 3 1/2 hours on high heat.
  5. Remove the bayleaf before serving.
  6. You can add 1/2 cup of red wine with the vegetables for a more robust flavor.

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About Crock-Pot Beef Vegetable Soup

Course/Dish: Beef Soups Vegetable Soup
Other Tag: Quick & Easy

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