Slow Cooker Vegetable Beef Soup Recipe - Allrecipes.com
Slow Cooker Vegetable Beef Soup Recipe
  • READY IN 7+ hrs

Slow Cooker Vegetable Beef Soup

Recipe by  

"This hearty soup is easy to prepare and will satisfy even the pickiest kid!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    7 hrs 10 mins
  • READY IN

    7 hrs 25 mins

Directions

  1. Place the beef in a skillet over medium heat. Mix in garlic, onion, and green bell pepper. Cook and stir until beef is evenly brown and vegetables are tender. Drain grease, and transfer to a slow cooker.
  2. Mix celery, Italian-style stewed tomatoes, and mixed vegetables into the slow cooker. Pour in beef broth, soy sauce, and Worcestershire sauce. Season with paprika, salt, and pepper.
  3. Cover, and cook 7 hours on High. Mix pasta into the slow cooker during the last 15 minutes of cook time.
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Reviews More Reviews

Most Helpful Positive Review
Jan 26, 2007

This is a very good soup recipe. I did not use the can of mixed vegetables. Instead I added six small red potatoes cubed (as suggested in another review), with the skin on and 5-6 peeled carrots, cut into chunks. I tossed in some frozen peas at the end and used orzo, instead of the fusilli. It's yummy and easy to modify to suit your taste. Thanks Pharlan!!

 
Most Helpful Critical Review
Nov 09, 2010

I had a problem with the designated temperature in this recipe. I believe cooking the already cooked and.or canned vegetables on HIGH for seven hours is excessive and, consequently, rendered them colorless, gummy and tasteless. I will try this again, using the same ingredients, but will use a LOW temperature setting for about the same time.

 
Mar 14, 2006

This was the best homemade soup I have ever eaten. Even better than my mothers. I added potatoes and carrots instead of mixed vegetables because I don't like canned vegetables, they have to be fresh to make a soup truely outstanding.

 
May 28, 2006

I have made this a handful of times since Dec. The only thing I do different is leave out the pasta and add fresh carrots, celery, potatos in quarters, and beef stew meat if I want meat added,I flour the meat and fry lightly the night before in olive oil. Then throw it in the next morning I have also used this for just vegetable soup. Vegetable soup goes great with Midnight Cuban Sandwiches on this site. I do have to find a good homemade beef broth in the future to cut back on the sodium level since my husband now has to watch his sodium intake. Any suggestions let me know. Thanks for the post.

 
Jan 22, 2006

This is a good starter recipe. The nice thing about it is you can add veggies and your own spices and herbs. We like bite-sized potatoes and carrots, and maybe not add pasta. A can of tomato sauce is good, too, for color. Grated parmesan cheese is wonderful for sprinkling on the top. Crusty bread is a must(we like to dip).

 
May 25, 2007

Loved the flavor of this soup. The only changes I made was to use a can of crushed tomatoes instead of the stewed tomatoes as my kids don't like "chunks" of tomatoes in their foods. I also added another can of veggies. Next time I will use a "smaller" pasta as I thought the fusilli "took over" the soup. I will use alphabet pasta next time. This is a great tasting soup and will definately make again!

 
Sep 11, 2007

I didn't have all the ingredients on hand, so modified the recipe a little. I used low sodium beef broth, a 28 oz. can of crushed tomatoes w/ paste, 2 large, thinly sliced carrots, 1 chopped zucchini, 1 chopped summer squash, a bag of frozen green beans, and substituted a handful of bow tie pasta and a handful of orzo for the fusili pasta. Three-quarters of the way through the cooking I was worried that the soup was way too thin, but once the pasta was added, it thickened up nicely. Ended up being very tasty, and the squash/zucchini didn't get too mushy. Great leftover, too.

 
Nov 30, 2005

Great receipt - even my kids loved it - I added more noodles than it called for but it was still great!!!

 

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Nutrition

  • Calories
  • 264 kcal
  • 13%
  • Carbohydrates
  • 30.5 g
  • 10%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 7.9 g
  • 12%
  • Fiber
  • 3.9 g
  • 15%
  • Protein
  • 18 g
  • 36%
  • Sodium
  • 1552 mg
  • 62%

* Percent Daily Values are based on a 2,000 calorie diet.

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