Vegetable Beef Soup

Vegetable Beef Soup, so simple and so comfortingly delicous.

Print Pin

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.

Nutrition