Slow Cooker Beef Potato Vegetable Soup Recipes

ALISON'S SLOW COOKER VEGETABLE BEEF SOUP

Alison's Slow Cooker Vegetable Beef Soup image

Easy and delicious vegetable beef soup!

Provided by HURYSZ

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 8h10m

Yield 10

Number Of Ingredients 10

Ingredients

1 ½ 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

Steps:

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.

Nutrition Facts : Calories 228.4 calories, Carbohydrate 21.2 g, Cholesterol 37.7 mg, Fat 9.9 g, Fiber 4.3 g, Protein 15.4 g, SaturatedFat 3.8 g, Sodium 1716.8 mg, Sugar 1.2 g

SLOW COOKER MEAT AND POTATO SOUP

Slow Cooker Meat and Potato Soup image

Easy slow cooker soup with meat and potatoes.

Provided by jaledy

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 3h15m

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon butter, or as needed
1 ½ pounds ground beef
1 large clove garlic, minced
½ teaspoon dried thyme
¼ teaspoon ground black pepper
6 medium potatoes, peeled and sliced
2 large onions, sliced
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup water

Steps:

Butter a slow cooker.
Cook and stir ground beef and garlic in a skillet over medium-high heat until lightly browned, about 5 minutes. Stir in thyme and pepper. Remove from heat.
Place 1/2 of the potatoes and onions into the prepared slow cooker. Add browned beef and top with remaining potatoes and onion. Mix mushroom soup with water and spread over top.
Cover and cook on High, 3 to 4 hours, or Low, 8 to 10 hours.

Nutrition Facts : Calories 451.4 calories, Carbohydrate 45.7 g, Cholesterol 76.1 mg, Fat 18.9 g, Fiber 5.6 g, Protein 24.9 g, SaturatedFat 7.4 g, Sodium 422.5 mg, Sugar 4.5 g

SLOW-COOKER TWO-POTATO VEGETABLE SOUP

Slow-Cooker Two-Potato Vegetable Soup image

For a simple soothing supper, dish up bowlfuls of this colorful soup.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 12h35m

Yield 4

Number Of Ingredients 8

Ingredients

1 large dark-orange sweet potato, peeled, cut into 1/2-inch cubes (1 1/4 cups)
1 medium russet or baking potato, cut into 1/2-inch cubes (1 cup)
1/4 cup chopped onion (1/2 medium)
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
2 1/2 cups water
3/4 teaspoon salt
2 vegetarian vegetable bouillon cubes
2 cups frozen peas and carrots (from 1-lb bag), thawed*

Steps:

In 3- to 4-quart slow cooker, mix all ingredients except peas and carrots.
Cover; cook on Low setting 8 to 12 hours.
About 15 minutes before serving, stir thawed peas and carrots into soup. Cover; cook on Low setting 15 minutes longer or until peas and carrots are thoroughly heated.

Nutrition Facts : Calories 130, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 1/2 Cups, Sodium 1220 mg, Sugar 11 g, TransFat 0 g

SLOW COOKER GROUND BEEF AND VEGETABLE SOUP

Slow Cooker Ground Beef and Vegetable Soup image

Here's an old-time hamburger and mixed vegetable soup, made the way Grandma made it...if Grandma had a slow cooker. If you can't go home and check on it on a week day be sure to added extra broth at the beginning. A large bag of frozen mixed vegetables can be used in place of the canned vegetables.

Provided by Cindy

Categories Beef Soup

Time 8h15m

Yield 6

Number Of Ingredients 15

Ingredients

1 (32 fluid ounce) container beef broth, or more if needed
1 pound ground sirloin beef
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can green beans, drained
1 (15 ounce) can peas, drained
1 (14 ounce) can tomato sauce
3 carrots, cut into bite-size pieces
2 potatoes, peeled and cut into bite-size pieces
1 onion, chopped
1 large stalk celery, cut into bite-size pieces
1 clove garlic, minced
1 ½ tablespoons chopped fresh parsley
½ teaspoon celery seed
2 bay leaves
salt and ground black pepper to taste

Steps:

Stir beef broth, ground sirloin, corn, green beans, peas, tomato sauce, carrots, potatoes, onion, celery, garlic, parsley, celery seed, and bay leaves together in a slow cooker.
Cook on Low for 4 hours. Check for moisture and add broth as needed. Continue cooking another 4 hours. Season with salt and black pepper.

Nutrition Facts : Calories 353.9 calories, Carbohydrate 45.9 g, Cholesterol 45.9 mg, Fat 10.4 g, Fiber 9 g, Protein 22.4 g, SaturatedFat 3.9 g, Sodium 1465 mg, Sugar 12.2 g

SLOW COOKER VEGETABLE BEEF SOUP

Slow Cooker Vegetable Beef Soup image

What a treat to come home from work and have this savory soup ready to eat. It's a nice traditional beef soup with old-fashioned goodness.

Provided by Taste of Home

Categories Lunch

Time 8h10m

Yield 8-10 servings (about 2-1/2 quarts).

Number Of Ingredients 13

Ingredients

1 pound beef top round steak, cut into 1/2-inch cubes
1 can (14-1/2 ounces) no-salt-added whole tomatoes, undrained
3 cups water
2 medium potatoes, peeled and cubed
2 medium onions, diced
3 celery ribs, sliced
2 carrots, sliced
3 reduced-sodium beef bouillon cubes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt-free seasoning blend
1/4 teaspoon pepper
1-1/2 cups frozen mixed vegetables

Steps:

In a 5-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 6 hours. Add vegetables; cover and cook on high 2 hours longer or until the meat and vegetables are tender.

Nutrition Facts : Calories 183 calories, Fat 3g fat (0 saturated fat), Cholesterol 48mg cholesterol, Sodium 102mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges

SLOW-COOKER VEGETABLE BEEF SOUP

Slow-Cooker Vegetable Beef Soup image

No way they'll skip lunch when you serve up bowls of this all-in-one soup, chock-full of vegetables, beef, and seasonings.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 7h40m

Yield 6

Number Of Ingredients 11

Ingredients

1 lb beef stew meat, cut into bite-size pieces if needed
1/2 lb small red potatoes, each cut into 8 pieces (about 1 1/2 cups)
1 medium onion, chopped (1/2 cup)
4 cloves garlic, finely chopped
1 teaspoon seasoned salt
1/2 teaspoon pepper
2 bay leaves
2 cans (14 oz each) beef broth
1 can (14 oz) diced tomatoes, undrained
1 can (15 to 16 oz) great northern beans, drained, rinsed
2 cups frozen mixed vegetables, thawed

Steps:

In 3- to 4-quart slow cooker, mix all ingredients except frozen vegetables.
Cover; cook on Low heat setting 7 to 8 hours.
Add mixed vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until vegetables are crisp-tender. Remove bay leaves before serving.

Nutrition Facts : Calories 330, Carbohydrate 35 g, Cholesterol 45 mg, Fat 1/2, Fiber 8 g, Protein 25 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 5 g, TransFat 0 g

SLOW COOKER BEEF & POTATO VEGETABLE SOUP

Slow Cooker Beef & Potato Vegetable Soup image

Warm up on cooler days with slow cooker beef and vegetable soup. Heart beef, veggies and potatoes make this soup a great entrée for dinner or lunch for the week.

Provided by My Food and Family

Categories Soup Recipes

Time 8h20m

Yield 14 servings

Number Of Ingredients 17

Ingredients

2 lb. stew beef, cut into ½ inch chunks
2 Tbsp. steak seasoning
2 Tbsp. flour
1 tsp. vegetable oil
6 cups beef broth
2 cans (10 oz.) tomatoes with habanero peppers
2 russet potatoes, peeled and cut in ½ -inch chunks
1 green pepper, deseeded, cut into 1/4-1/2-inch chunks
1 poblano chile, seeded, cut into 1/2-inch pieces
1/2 sweet onion, diced
3 stalks celery, chopped in ½-in pieces
4 carrots, , cut into ¼-inch pieces
3 cloves garlic, minced
1/4 cup A.1. Original Sauce
1 tsp. red pepper flakes
1/2 tsp. black pepper
1 cup KRAFT Shredded Cheddar Cheese

Steps:

Gently pound beef pieces with a meat tenderizer. Mix together steak seasoning and flour. Toss beef in mixture to coat.
Heat vegetable oil in frying pan over med-high heat. Brown beef. Set aside.
Add beef and remaining ingredients to slow cooker. Stir to mix. Cover and cook on low 8-10 hours.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

VEGETABLE BEEF SOUP - SLOW COOKER

Vegetable Beef Soup - Slow Cooker image

A hot soup for those chilly nights. A loaf of crusty bread to dunk in your bowl - oh yeah! This is winter comfort food at this house - especially after a day at the ski hill. Sometimes I will throw some barley in for a change. Try it - I think you'll like it.

Provided by DDW7976

Categories Meat

Time 8h10m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1 lb stew meat, cut into 1/2 ",cubes (I prefer the premium stew meat)
1 (14 1/2 ounce) can diced tomatoes, undrained
3 cups water
2 medium potatoes, peeled and cubed
2 medium onions, diced
3 celery ribs, sliced
2 carrots, sliced
3 beef bouillon cubes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups frozen mixed vegetables

Steps:

In a slow cooker, combine the first 12 ingredients.
Cover and cook on high for 6 hours.
Add vegetables, cover and cook for 2 hours longer or until meat and vegetables are tender.

Nutrition Facts : Calories 175.6, Fat 3.2, SaturatedFat 1.3, Cholesterol 36.5, Sodium 624.9, Carbohydrate 22.2, Fiber 4.7, Sugar 4.3, Protein 16.2

SLOW COOKER BEEF & VEGETABLE SOUP

Slow Cooker Beef & Vegetable Soup image

This almost-effortless, slow-cooker soup will be something you will love to come home to after work or wherever! I got the original recipe from Campbells and made a few minor changes to suit our tastes.

Provided by CookingONTheSide

Categories Stocks

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 lb beef stew meat, cut into 1-inch cubes (I actually like to use sirloin steak)
fresh ground black pepper
2 tablespoons all-purpose flour
2 tablespoons canola oil
3 large onions, chopped (I only use 2 large onions when adding cabbage)
2 cups green cabbage (chopped or shredded, can use more)
12 small red potatoes, cut into quarters
2 medium carrots, peeled and sliced
4 garlic cloves, minced
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves, crushed
2 tablespoons tomato paste (can use more)
1 1/2 teaspoons instant coffee crystals
4 cups beef broth
salt, to taste
sour cream (optional)
chopped green onion (optional)

Steps:

Season beef with black pepper and coat with flour.
Heat oil in skillet.
Add beef and cook until browned.
Place onions, cabbage, potatoes, carrots, garlic and thyme in slow cooker.
Top with browned beef.
Mix tomato paste, coffee and 1 cup broth, making sure tomato paste is dissolved.
Pour coffee mixture and remaining broth into slow cooker.
Cover and cook on LOW 8-10 hours or until done.
I add salt at the end to suit our taste and stir well.
Serve with sour cream and chopped green onions, if desired.
Notes: You can also use lower sodium or certified organic beef broth in place of the regular beef broth.
I also save time by buying meat that has already been cut into cubes. Sometimes I still have to cut the cubes smaller, though.
I also cut the vegetables the night before to save prep time in the morning.

Nutrition Facts : Calories 464.2, Fat 19, SaturatedFat 6.2, Cholesterol 59.4, Sodium 385.5, Carbohydrate 51.5, Fiber 6.3, Sugar 6.8, Protein 22.3

GRANDMA'S SLOW COOKER BEEF AND VEGETABLE SOUP

Grandma's Slow Cooker Beef and Vegetable Soup image

My grandma made this soup. She said it was something they made way back when, out of whatever they had available in their garden and shelves. It is a large dish (they were a family of 10), so have a big pot or slow cooker! I have halved it and honed it a little since most of us use a grocery now and don't have 8 kids.

Provided by Amanda Combs

Categories Vegetable Soup

Time 6h15m

Yield 6

Number Of Ingredients 14

Ingredients

1 (32 fluid ounce) container beef broth, or more if needed
3 carrots, cut into bite-size pieces
1 large stalk celery, cut into bite-size pieces
1 ½ tablespoons chopped fresh parsley
½ teaspoon celery seed
2 bay leaves
1 pound lean ground beef
1 onion, chopped
1 clove garlic, minced, or to taste
1 (14.5 ounce) can stewed tomatoes
2 potatoes, peeled and cut into bite-size pieces
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can green beans, drained
1 (15 ounce) can peas, drained

Steps:

Stir the beef broth, carrots, celery, parsley, celery seed, and bay leaves into a slow cooker set on High, cover, and cook until the vegetables are tender, about 2 hours.
Place the ground beef, onion, and garlic into a skillet over medium heat. Cook, stirring frequently to break the beef into small pieces, until the onion is translucent and the beef is browned and no longer shows pink areas, 10 to 15 minutes. Drain off fat, and stir the stewed tomatoes into the beef mixture. Bring to a boil over medium heat, and cook, stirring frequently, until the tomatoes are broken up into small pieces.
Stir the potatoes, corn, green beans, and peas into the soup in the slow cooker, and add the beef mixture. Stir everything together, cover, and set the slow cooker on High. Cook for 4 hours.

Nutrition Facts : Calories 362.3 calories, Carbohydrate 45.6 g, Cholesterol 49.6 mg, Fat 10.8 g, Fiber 8.5 g, Protein 23.7 g, SaturatedFat 4 g, Sodium 1182 mg, Sugar 10.8 g

SLOW COOKER BEEF VEGETABLE SOUP

Slow Cooker Beef Vegetable Soup image

Easy, delicious, wonderful on cold winter days or anytime!

Provided by JUDY G

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 6h10m

Yield 6

Number Of Ingredients 8

Ingredients

1 pound cubed beef stew meat
1 (15.25 ounce) can whole kernel corn, undrained
1 (15 ounce) can green beans
1 (15 ounce) can carrots with juice
1 (15 ounce) can sliced potatoes with juice
1 (28 ounce) can crushed tomatoes
1 (1.25 ounce) package beef with onion soup mix
salt and pepper to taste

Steps:

Place meat, corn, green beans, carrots, potatoes, tomatoes, soup mix, and salt and pepper to taste into the slow cooker; stir to combine.
Cook on LOW for at least 6 hours. Add water if necessary.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 38.8 g, Cholesterol 50.7 mg, Fat 16.2 g, Fiber 7 g, Protein 20 g, SaturatedFat 6.2 g, Sodium 1251.6 mg, Sugar 4.9 g

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