Crockpot Vegetable Soup

Crockpot Vegetable Soup
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 156.4
  • Total Fat: 5.2 g
  • Cholesterol: 17.0 mg
  • Sodium: 547.0 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 3.5 g
  • Protein: 8.2 g

View full nutritional breakdown of Crockpot Vegetable Soup calories by ingredient
Submitted by:

Number of Servings: 10


    3 1/2 cups beef broth, canned
    8 ounces lean ground beef, cooked and drained
    2 cups potatoes, cut into bite-sized pieces
    1/4 cup celery, sliced
    1/4 teaspoon basil
    4 cups tomatoes, stewed, canned
    2 cups mixed vegetables, frozen
    2 cups cabbage, cut up
    1 clove garlic, minced
    1/4 cup barley, pearled


Mix all in crockpot and cook on low for 8 to 12 hours. Cooking time varies with type of crockpot used.

This can also be cooked conventionally. Mix all but the barley in stock pot. Bring to boil. Add the barley (uncooked). Cook an hour or more until vegetables are tender and barley is well cooked.

Number of Servings: 10

Recipe submitted by SparkPeople user PENNYD.

Rate This Recipe

Member Ratings For This Recipe

  • I cut back on the potatoes, added more veggies and used beef bone broth (could also use beef stock). Good. - 4/28/18

    Was this review helpful?   yes  No