Crock Pot Vegetable Beef Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • 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

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


Throw it in and go!! Throw it in and go!!
Number of Servings: 8


    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


In large skillet brown the meat, half at a time, in hot oil. Drain off fat. in a 4 quart slow cooker combinde meat and remaining ingredients.

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.