Super Easy Crockpot Veggie Beef Soup
Nutritional Info
- Servings Per Recipe: 28
- Amount Per Serving
- Calories: 116.5
- Total Fat: 3.7 g
- Cholesterol: 39.7 mg
- Sodium: 277.6 mg
- Total Carbs: 5.4 g
- Dietary Fiber: 1.3 g
- Protein: 14.7 g
View full nutritional breakdown of Super Easy Crockpot Veggie Beef Soup calories by ingredient
Introduction
This soup gets compliments every single time I make it. It's great to put food in the crock pot and then come home to a finished dinner! I use fresh veggies as much as I can, but you could add frozen mixed vegetables instead to save yourself prep time. This soup gets compliments every single time I make it. It's great to put food in the crock pot and then come home to a finished dinner! I use fresh veggies as much as I can, but you could add frozen mixed vegetables instead to save yourself prep time.Number of Servings: 28
Ingredients
-
Beef bouillon, 7 cube (6 fl oz prepared) (remove)
Celery, raw, 2 stalk, large (11"-12" long) (remove)
Yellow Sweet Corn, Frozen, 2 cup kernels (remove)
Onions, raw, 3 small (remove)
Canned Tomatoes, 1 cup (remove)
Beef, top sirloin, 44 oz (remove)
Red Potato, 400 grams (remove) (about a pound)
Carrots, raw, 5 medium (remove)
*Westpac French Cut Green Beans, frozen, 2 cup (remove)
Peas, frozen, 2 cup (remove)
Yellow Sweet Corn, Frozen, 2 cup kernels (remove)
Directions
This makes a large batch. I have a 7 qt. crockpot and in fills it up to nearly the top. I divided this up into 28 servings because that would be about 1 cup per serving. But you'll want more, I guarantee it.
Chop up carrots, celery, potatoes and onion into like size pieces (fairly large bite-sized pieces)
Toss in the entire beef roast or steaks, stew meat, whatever you have (the better meat you have, the less fat you have to deal with and you'll have more flavor) on top of the veggies
Dump the can of tomatoes on top of everything in the pot.
Dissolve the boullion in enough hot water to fill your crock pot and cover meat and veggies. Set temp to low and let it cook for 8 hours or so.
Towards the end, pull the meat out and shred it (if it hasn't shredded itself in the pot). Put the meat back in the soup and pour in the corn, green beans and peas. Let it cook for another hour or so and then serve.
**UPDATE**
The last time i made this, I added a cup of dry brown rice in at the beginning. I've never made it with adding the rice in dry at the beginning before. I tried that this time. I found that it thickened the broth a LOT by the time it was done cooking... almost to a stew texture. It was so filling, I couldn't eat more than one cup. Just thought you might want to take that under consideration. Remember to add the rice into the nutritional count if you do this. ~RJ
Chop up carrots, celery, potatoes and onion into like size pieces (fairly large bite-sized pieces)
Toss in the entire beef roast or steaks, stew meat, whatever you have (the better meat you have, the less fat you have to deal with and you'll have more flavor) on top of the veggies
Dump the can of tomatoes on top of everything in the pot.
Dissolve the boullion in enough hot water to fill your crock pot and cover meat and veggies. Set temp to low and let it cook for 8 hours or so.
Towards the end, pull the meat out and shred it (if it hasn't shredded itself in the pot). Put the meat back in the soup and pour in the corn, green beans and peas. Let it cook for another hour or so and then serve.
**UPDATE**
The last time i made this, I added a cup of dry brown rice in at the beginning. I've never made it with adding the rice in dry at the beginning before. I tried that this time. I found that it thickened the broth a LOT by the time it was done cooking... almost to a stew texture. It was so filling, I couldn't eat more than one cup. Just thought you might want to take that under consideration. Remember to add the rice into the nutritional count if you do this. ~RJ