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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 189.1
  • Total Fat: 2.6 g
  • Cholesterol: 6.5 mg
  • Sodium: 313.7 mg
  • Total Carbs: 34.4 g
  • Dietary Fiber: 4.4 g
  • Protein: 6.2 g

View full nutritional breakdown of Crock Pot Vegtable Beef Soup calories by ingredient
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Crock Pot Vegtable Beef Soup

Submitted by: SCOOTER423

Introduction

Great Soup for Lunch or Dinner. Put the Ingredients in the crock pot and in 6 - 8 hours you have a great soup. Great Soup for Lunch or Dinner. Put the Ingredients in the crock pot and in 6 - 8 hours you have a great soup.
Number of Servings: 8

Ingredients

    3 Potato's your choice
    1 cup sliced carrots
    1 cup sliced celery
    1 20 oz can diced tomatoes - Italian style is good for added flavor
    3 oz lean beef
    4 cups water
    4 tsp worcestershire sauce
    2 Beef boullion cubes (or more if desired)
    1/2 cup Ketchup
    2 tbs basil
    1 tsp thyme
    1 tsp bay leaf or 1 whole leaf

Directions

Cut meat into bite sized pieces and brown in olive oil in frying pan. Place in crock pot. Cut all vegetables into bite size pieces and add to crock pot also. Add the rest of the ingredients and cook on high for 6 - 8 hours or until vegetables are tender. If using a whole bay leaf remove before serving. Makes 8 1.5 cup servings. This soup is great for either lunch or dinner and freezes well to be used later.

Number of Servings: 8

Recipe submitted by SparkPeople user SCOOTER423.






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Member Ratings For This Recipe



  • 1 of 1 people found this review helpful
    Yummy!!! This is so perfect with lots of left overs! I used v8 in place of the tomatoes
    - 12/23/09

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  • I hit three stars by mistake, meant to hit four stars but its not letting me change it. This was great. Very tasty and filling. I'm culinary challenged and this came out great. Thanks!! - 9/30/12

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  • I make my version of this and love it on a cold day. - 12/29/08

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  • This was very tasty. Perfect for a cold, rainy day. I followed the recipe exactly, but did add chopped fresh parsley because I think it adds a bright flavor. The longer you cook this, the better it tastes! Thanks for sharing it. - 11/21/07

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