It’s that time of year where the weather is cold, and a bowl of warm comforting vegetable beef soup is cozy to eat and sounds wonderful.

This is a vegetable beef soup recipe that uses a 3 quart or larger slow cooker. I have been making for years. I enjoy doing the slicing and the dicing the evening before. I’ll put everything in the crock and put it in the fridge overnight. Then in the morning, I’ll set it to cook all day long. The house smells wonderful and it feels so cozy.

What’s nice about this recipe for a warm comforting vegetable beef soup is that you can change the vegetable to suit your tastes and work with what you have in the house. If you had an excess of zucchini, tomatoes or whatever vegetable type this past summer, this is a perfect way to use some of it up.

The Meat and Broth

Often times with I make this soup I will have made a beef roast in the slow cooker a few nights before. I’ll shred the beef and put it in a bowl. Then I will reserve to remaining broth from the roast and let that chill in the fridge so I can remove the set fat. That broth is used as the stock in the vegetable beef soup.

You can use browned ground beef in this recipe too. And use boughten beef stock. It will taste fantastic this way as well.

The Vegetables

I use a mix of fresh and frozen vegetables. This soup is a good way to use up vegetables that need to be used up soon or ones that are in the freezer. It’s great for even leftover vegetables from a previous meal. Also, you can use vegetables that your family prefers.

Serving the Soup

For me and my family the ideal sides to serve with this comforting vegetable beef soup are a loaf of warm bread and a homemade apple pie with ice cream for dessert. Imagine all of those smells in your home. It’s just wonderful…….

Happy cooking!

Vegetable Beef Soup

Vegetable Beef Soup, so simple and so comfortingly delicous.

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Course: Main Course

Cuisine: American

Keyword: Soup, Vegetable soup, vegetable beef soup, comfort food, stew, beef stew vegetab

Prep Time: 30

Cook Time: 10

Total Time: 10 30

Servings:

Calories: 180kcal

Equipment

Ingredients

1 Lb Beef or Ground Beef Cooked
3 medium Potatoes Diced
1 cup Corn
1 cup Green Beans
1 cup Peas
1 cup Carrots Peeled and Diced
½ medium Onion Diced
2 11.5 oz cans V-8 juice
2-3 cubes Beef bouillon
1 tsp Dried basil
½ tsp Dried thyme
3 Cloves Garlic Minced
4-6 cups Beef Stock
2 cups Water (approximate amount)
1 Salt & Pepper to taste

Instructions

Put all ingredients except the stock and water into a 3 quart slow cooker.
Add the beef stock and water last. Adjust the water accordingly so the slow cooker is very full.
Cook for 10-12 hours on low or until the potatoes and carrot are tender.

Notes

Nutritional information is an estimate. It will vary based the brands of ingredients used and on your cooking methods.

For the beef I typically will cook a beef roast at least one day prior to making the soup. I will save and strain the broth before I put in the fridge overnight. Before putting it in the soup, I remove the set fat. I put the broth in the slow cooker cold from the fridge.

You can substitute: 1 pound of cooked and drained ground beef or you can use cooked stew beef.

You can add other vegetables or change the ones in the recipe. I have added in zucchini and diced tomatoes too.

This soup tastes better reheated.

It freezes great! Just thaw it out and heat it up to serve.