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Slow Cooker Vegetable Soup

By: Heather Thurmeier

"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. We pair it with crusty rolls topped with melted mozzarella cheese. -- Heather Thurmeier, Pense, Saskatchewan"

Rate/Review | Read Reviews (74)

Prep Time:
10 Min

Cook Time:
8 Hrs

Ready In:
8 Hrs 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 pound boneless round steak, cut into 1/2 inch cubes
1 (14.5 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

Directions

In a 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.

Footnotes

Diabetic Exchanges: One 1-cup serving (prepared without salt) equals 1 starch, 1 lean meat, 1 vegetable; also, 143 calories, 464 mg sodium, 31 mg cholesterol, 15 mg carbohydrate, 13 gm protein, 3 gm fat.