SLOW-COOKER VEGETABLE SOUP RECIPE: HOW TO MAKE IT
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
Provided by Taste of Home
Total Time 08 hours 15 minutes
Prep Time 15 minutes
Cook Time 08 hours 00 minutes
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 6-8 hours. Add the mixed vegetables; cover and cook 2 hours longer or until meat and vegetables are tender.
Nutrition Facts : Calories 143 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 464mg sodium, CarbohydrateContent 15g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 13g protein. Diabetic Exchanges 1 starch
SLOW-COOKER VEGETABLE BEEF SOUP RECIPE - BETTYCROCKER.C…
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 Betty Crocker Kitchens
Total Time 7 hours 40 minutes
Prep Time 10 minutes
Yield 6
Number Of Ingredients 11
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 , CarbohydrateContent 35 g, CholesterolContent 45 mg, FatContent 1/2 , FiberContent 8 g, ProteinContent 25 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 950 mg, SugarContent 5 g, TransFatContent 0 g
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