Alison's Slow Cooker Vegetable Beef Soup

SUBMITTED BY: HURYSZ PHOTO BY: LynnInHK

"Easy and delicious vegetable beef soup!"

PREP TIME	10 Min
COOK TIME	8 Hrs
READY IN	8 Hrs 10 Min

SERVINGS & SCALING

Original recipe yield: 10 servings

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INGREDIENTS

1 1/2 pounds cubed beef stew meat
2 cups water
1 small onion, chopped
1 (28 ounce) can crushed tomatoes
1 (16 ounce) package frozen mixed vegetables
2 potatoes, peeled and cubed
10 cubes beef bouillon, crumbled
2 teaspoons ground black pepper
1 tablespoon salt
1 tablespoon dried basil

READ REVIEWS (142)

DIRECTIONS

Place beef in a slow cooker. Pour in water. Stir in onion, tomatoes, mixed vegetables and potatoes. Season with bouillon, pepper, salt and basil. Cook on low 8 hours.

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REVIEWS

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Reviewed on Nov. 8, 2003 by Katy

This soup was delicious. I used 3 cups of water instead of two and also omitted the salt. I used crushed tomatoes w/ basil instead of the tablespoon of basil and it was wonderful. Thanks for submitting. I will be using this again

24 users found this review helpful

Reviewed on Dec. 28, 2003 by DREGINEK

Okay - I know it means an extra step but I first did a quick-fry w/ the beef in a LITTLE olive oil and some all-season salt. Then, I used 2 cans of low sodium beef broth instead of the water/bullion cubes. I also ommitted the salt and used half the basil. Finally, I added the frozen veggies during the last hour and a half of cooking (I didn't want them to get mushy by cooking all day) AND a small handful of macaroni noodles. Thick but very good! Served with dinner rolls and it was a nice "autumn" dinner. Thanks!

21 users found this review helpful

Reviewed on Nov. 10, 2003 by GINAH1

Loved this! Be sure to use a 5-quart slow cooker and sub in 6 cups of water with 6 cubes of bouillon but skip the salt and this will be the best vegetable soup you ever had!

17 users found this review helpful

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