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
EASY VEGETABLE-BEEF SOUP RECIPE - BETTYCROCKER.COM
There’s no need to spend all day at the stove with this Easy Vegetable-Beef Soup. Made with onions, ground beef, frozen vegetables and tomato sauce, it tastes just like a slow-cooked soup but comes together in just 45 minutes. Serve up a steaming bowl of easy vegetable soup with ground beef whenever you find yourself craving a comforting, satisfying meal.
Provided by Betty Crocker Kitchens
Total Time 45 minutes
Prep Time 15 minutes
Yield 6
Number Of Ingredients 10
Steps:
- In 5-quart Dutch oven, heat oil over medium-high heat. Add beef, onions and garlic. Cook 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Stir remaining ingredients into beef mixture in Dutch oven. Heat to boiling over high heat; reduce heat. Cover; simmer 20 minutes, stirring occasionally, until hot. Ladle soup into 6 bowls.
Nutrition Facts : Calories 250 , CarbohydrateContent 20 g, CholesterolContent 45 mg, FatContent 0 , FiberContent 5 g, ProteinContent 17 g, SaturatedFatContent 3 1/2 g, ServingSize About 1 1/2 cups, SodiumContent 770 mg, SugarContent 7 g, TransFatContent 0 g
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You can prepare soup, make dips and even season meats with this handy mix from June Mullins of Livonia, Missouri. "My grandchildren really enjoy it as a coating on oven-roasted potatoes," she says. "It's an inexpensive substitute for the envelopes you get at the store."
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Total Time 5 minutes
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Calories 30 calories per serving
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You can prepare soup, make dips and even season meats with this handy mix from June Mullins of Livonia, Missouri. "My grandchildren really enjoy it as a coating on oven-roasted potatoes," she says. "It's an inexpensive substitute for the envelopes you get at the store."
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Reviews 5
Total Time 5 minutes
Category Lunch
Calories 30 calories per serving
- Combine the first 5 ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 4 batches (20 tablespoons total)., To prepare onion soup: In a saucepan, combine water and 5 tablespoons onion soup mix. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Yield: 4 servings., To prepare roasted potatoes: Preheat oven to 450°. In a large bowl, toss potatoes and oil. Sprinkle with 5 tablespoons onion soup mix; toss to coat. Transfer to an ungreased 15x10x1-in. baking pan. Bake, uncovered, until tender, 35-40 minutes, stirring occasionally. Yield: 6 servings. , To prepare onion dip: In a bowl, combine sour cream and 5 tablespoons onion soup mix; mix well. Cover and refrigerate at least 2 hours. Serve with vegetables, chips or crackers. Yield: 16 servings.
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