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. &mdash; Heather Thurmeier, Pense, Saskatchewan


Slow-Cooker Vegetable Soup

beef

(14-1/2 ounces) diced tomatoes, undrained

potatoes,

onions,

celery ribs, sliced

carrots, sliced

beef bouillon cubes

salt

basil

oregano

pepper

water

mixed vegetables

13g protein. Diabetic Exchanges: 1 starch

Title says vegetable soup but clearly it’s not.

Loved this soup and it's so easy to make.  The only change I made was that I used beef stew meat instead of steak.  Will definitely make this again and again and then yet again!  I found it very tasty and not at all bland.  It has a permanent place in my recipe box.

My review is more of a warning of what not to do since, AS I MADE IT, it was only a solid "okay."   The taste was still good (hence the 5 stars) but the consistency was gross.  I have had a container of dried soup greens in my pantry for months.  Whatever possessed me to buy them in the first place is beyond me.  So, I did decide to use them on this recipe.  Again, totally NOT this recipe's fault but YUCK YUCK YUCK!!  Since the taste was still good (looking beyond the nasty consistency), made following the recipe, this soup would be every bit worthy of the 5 stars.  Note to self: don't ever buy dried soup greens again!!!!

We were all looking forward to eating this soup.  It smelled delicious.  We were, however, very disappointed in the taste.  It was bland and slightly bitter.  I won't be making it again.

Wow, this is a great soup recipe! Made a couple of changes. I used fire-roasted diced tomatoes, thyme instead of basil (I didn't have basil), and a dash of Trader Joe's Flower pepper in addition to the pepper in the recipe (out of concern for lack of flavor after reading one of the pervious reviews). I also used 3 cups of beef broth instead of water and boien. No flavor problems with the reciepe, for me.

This soup was very disappointing. While it was healthy, it lacked flavor. My husband has already asked me not to make this again.

Made it several times.  It's one my husband has requested time and time again.

Used a can of tomato juice instead of water and it is close to mom and grandma's vegetable soup I grew up with!! My 6 year old loves it and it's so easy!

Love this soup! I make it all the time. My young children love it too.

This is one of our favorites..pair w/ corn bread and you have a wonderful winter meal..that cooked while you were away!

Yum! Made this for dinner this past weekend. My first time making a vegetable soup. My changes: I pre-cut the meat the night before and seasoned it with Tastefully Simple seasoning salt and garlic powder and I let it refrigerate overnight. I used fire roasted diced tomatoes and red potatoes. Lastly, I used 6 cups of low-sodium beef broth instead of the water/bouillon. I also (sort of) doubled the batch, so when I was done adding everything to my 6-Qt slow cooker, there was absolutely no room to add the frozen mixed veggies for the last hour. We honestly didn't miss it.The whole family (and a couple friends that were visiting) loved it! I will make it again. My Mom thinks adding diced rutabaga might add to the flavor as well.

I've been making this recipe for years and it's still my favorite vegetable soup recipe.  Great flavor and it's so easy!

This was delicious, though I did modify a bit. I used 4c organic low sodium beef broth & put in more carrots & potatoes instead of mixed veggies, I used frozen spinach, corn, & cut bean, along with dried Kale powder.  This increased the fiber & nutrient content  & made a few additional servings. Stuck with the same seasonings though & it was a very good hearty soup.  I will make it again.

Very tasty nutritous meal that takes very little prep time. Great to put in the slow cooker on a cold morning, if you want to come home to a wonderful smelling dinner!

Given that the first ingredient in this recipe is '1 pound beef top round steak', I find the title a little inaccurate.

The recipe this magazine came in is tattered and worn from making this soup so many times.  Our family of 7 loves it.  I usually double it (or more) so we can have some leftovers for lunch.  One of the best!  Very forgiving recipe, too; You can add whatever you have on hand and it tastes delicious, either made in the slow-cooker or on top of the stove.

This does look delicious, can't wait too try. I do have a question, Is the cook time correct? It just seems like a lot 8-10hrs. on HIGH, then add veggies and cook another 2hrs.. Thanks for any help you can give me. :). I rated this a 1 cause I have not made or tried this yet.

As a Volunteer Field Editor, I enjoy testing recipes.  This soup was so tasty, there was not a drop left in the pot after dinner.  Even, my daughter who does not eat anything with onions, had a second helping.  It comes together easily and cooks while you do something else!  Today, I used ground beef because that's what I had in the freezer, but I've made it as per recipe as well.  The only thing a bit misleading is the title.  I almost couldn't find this recipe, when looking today because I thought it was called Beef Vegetable so that's what I searched for- may miss some reviews because it doesn't come up in the search if you're looking for one including beef.

This recipe is easy to assemble and the aroma in the kitchen is wonderful while it is cooking. Great for a winter day!!

Doubling this recipe fits nicely in a 6-qt crockpot.  Some changes I made:  I used crushed tomatoes (all I had on hand) and I didn't use celery (none in the cupboard).  Everyone in my family of 5 said this was a keeper for sure.  I will probably either add beef broth instead of water the next time or a few more beef cubes to make it a bit less tomato flavored.  We found this to be very flavorful overall and I enjoyed it's simplicity as well.  Served with fresh bread to round the meal.

slow-cooker vegetable soup

Prep Time: 15 minutes

Cook Time: 8 hours

Total: 8 hours, 15 minutes

Servings: 6

Author : Taste of Home

Ingredients

Instructions

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