- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 178.1
- Total Fat: 4.6 g
- Cholesterol: 36.3 mg
- Sodium: 441.5 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 3.4 g
- Protein: 16.0 g
Crock Pot Vegetable Beef SoupSubmitted by: PINKCOWGIRL
IntroductionThrow it in and go!! Throw it in and go!!
1lb boneless beef chuck roast or beef for stew cut in to 3/4 inch pieces
1 tbsp cooking oil
4 cups water
1 14 1/2 oz can diced tomatoes, undrained.
2-3 cups frozen mixed vegetables
2 cups frozen loose pack hash brown potatoes or frozen chopped potatoes
1 1oz envelope onion soup mix
1 tsp instant beef bouillon granules
1 clove garlic, minced or 1/8 teaspoon garlic powder
1/4 tsp black pepper
Cover and cook on low heat for 8-10 hours or on high heat for 4-5 hours!!!
I tried this recipe but found it needed a little more spice. I also like to add more veggies and less of the potatoes. I recommend throwing in some dried herbs like rosemary and adding a touch more garlic powder, just play around with it!!!
It makes a nice and VERY easy hearty soup for a cold day!
Number of Servings: 8
Recipe submitted by SparkPeople user PINKCOWGIRL.