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One can never have too many great crock pot soup recipes on hand if you ask me and this Easy Veggie Beef Slow Cooker Soup is one we’d definitely recommend.
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Cris here.
Remember when I went to my friend Leah’s farm and brought home tons of her corn (that I had seen her family plant earlier in the year)? I froze a bunch of it with her (using her crazy awesome no-cook method) and then I made several batches of my favorite Crock Pot Corn on the Cob but then I started thinking about what else I could make…
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Easy Veggie Beef Slow Cooker Soup Recipe
Note: Scroll to the bottom of this post for a printable version of this recipe.
Then I saw it, this Easy Veggie Beef Slow Cooker Soup from Gooseberry Patch’s 303 Simple & Satisfying Recipes. It called for frozen corn, so I just substituted fresh corn cut from the cob and it was so good. You better bet that I will also be making it with my frozen corn this winter… and if I am willing to sacrifice one of those yummy bags of sweet corn for this recipe, you better bet it is good!
Easy Veggie Beef Slow Cooker Soup Ingredients
1 lb stew beef, cubed
1 T oil
4 potatoes, peeled and diced (I used 5 red potatoes- skin on and quartered)
16-oz pkg frozen peas
16-oz pkg frozen corn
16-oz pkg baby carrots
2 12-oz jars beef gravy
2 15-oz cans tomato sauce
salt and pepper to taste
Optional 1 cup tomato juice if a more soupy consistency is desired.
How to Make Vegetable Beef Soup in a Crock Pot
Brown your beef in your oil in a skillet over medium heat and drain.
Add your potatoes to your skillet, cooking them until they are softened.
Put your beef and potatoes into your slow cooker.
Add your remaining ingredients.
Cover and cook on low for 8 hours or until tender.
Stir occasionally.
Easy Veggie Beef Slow Cooker Soup Notes:
- Recipe fromGooseberry Patch’s303 Simple & Satisfying Recipes
- This soup– cooked the entire length of time– did thicken up on me quite a bit, so it was more like what I would consider a stew. If you are wanting it to be soupier, that is an easy fix, I would just add a cup or more of tomato juiceto the recipe and it should soup right up!
- Since there is a browning step involved in this recipe, I love to use myone of my favoritestove-top safe slow cookersthat let you take the crock straight from cooking on the stove and throw into you slow cooker and continue cooking. One dish to clean up (vs. the crock AND a skillet) and anyone who knows me, knows I am ALL for that! Also– love the non-stick surface of this slow cooker.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and shouldalways be tested first in your own slow cooker and time adjusted as needed.
Printable Recipe for Easy Veggie Beef Slow Cooker Soup
Easy Veggie Beef Slow Cooker Soup
Everyone's Favorite Vegetable Soup from Gooseberry Patch's 303 Simple and Satisfying Recipes
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Prep Time: 20 minutes minutes
Cook Time: 8 hours hours
Total Time: 8 hours hours 20 minutes minutes
Servings: 8 servings
Author: Cris
Ingredients
- 1 lb stew beef cubed
- 1 tablespoon oil
- 4 potatoes peeled and diced (I used 5 red potatoes- skin on and quartered)
- 16 oz pkg frozen peas
- 16 oz pkg frozen corn
- 16 oz pkg baby carrots
- 24 oz beef gravy (2 - 12oz jars)
- 30 oz tomato sauce (2 - 15oz cans)
- salt and pepper to taste
- Optional 1 cup tomato juice if a more soupy consistency is desired.
Instructions
Brown your beef in your oil in a skillet over medium heat and drain.
Add your potatoes to your skillet, cooking them until they are softened.
Put your beef and potatoes into your slow cooker.
Add your remaining ingredients.
Cover and cook on low for 8 hours or until tender.
Stir occasionally.
Notes
Recipe from Gooseberry Patch’s 303 Simple & Satisfying Recipes
This soup-- cooked the entire length of time-- did thicken up on me quite a bit, so it was more like what I would consider a stew. If you are wanting it to be soupier, that is an easy fix, I would just add a cup or more of tomato juice to the recipe and it should soup right up!
Since there is a browning step involved in this recipe, I love to use my one of my favorite stove-top safe slow cookers that let you take the crock straight from cooking on the stove and throw into you slow cooker and continue cooking. One dish to clean up (vs. the crock AND a skillet) and anyone who knows me, knows I am ALL for that! Also– love the non-stick surface of this slow cooker.
As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
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Whether you've been told you can't cook your whole life or you have the knife skills of an Iron Chef, Cris loves to connect you to just the right recipe.
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Comments
Kim says Could you use the refrigerator potatoes
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- Christine says
Have you ever used a faster cooking time?
Reply
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