Hearty Steak And Veggie Slow Cooker Soup

Julie Ann Keene


I use leftover pasta for this, but you can cook some specifically for this soup or you can buy precooked packaged pasta. I add the pasta to the individual servings instead of all at once into the soup to keep it from getting soggy. Tastes even better the next day! It has a rich broth that's full of flavor.


☆☆☆☆☆ 0 votes

15 Min
11 Hr 30 Min
Slow Cooker Crock Pot


  • 6 c
  • 1 Tbsp
    olive oil
  • 1 1/2 lb
    sirloin cut into bite sized pieces
  • 6 oz
    fresh green beans
  • 2
    chopped bell peppers
  • 4 medium
    tomatoes chopped
  • 5 Tbsp
    tomato paste
  • 4 Tbsp
    balsamic vinegar
  • 8 clove
    garlic minced
  • 1
    packet stevia
  • 4 tsp
    coarse ground black pepper
  • 2 c
    cooked rotini
  • 2 c
    roughly chopped cabbage
  • 1/2 c
    chopped parsley
  • 4 Tbsp
    oregano, dried
  • 4 tsp
    thyme, dried
  • ·
    salt to taste

How to Make Hearty Steak And Veggie Slow Cooker Soup


  1. In a large skillet, heat oil on medium high. Add steak and cook until browned (about 3 minutes). Transfer to slow cooker and add beans, bell peppers, tomatoes, tomato paste, vinegar, garlic, stevia, black pepper and broth and stir to combine. Cook on low for 10 hours.
  2. Stir in cabbage, parsley, oregano, thyme, and salt. Cover and cook for an additional 30 minutes on high..
  3. Spoon about 1/3 cup cooked pasta into bowl and cover with soup to serve.

Printable Recipe Card

About Hearty Steak And Veggie Slow Cooker Soup

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: American
Other Tag: Healthy

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