Savory Slow Cooker Vegetable Soup is a quick dinner recipe when you have leftover roast beef. Kids will love the classic veggies that fill this beefy soup.
Prep Time10mins
Cook Time7hrs
Total Time7hrs10mins
Course: Main Dish
Cuisine: American
Servings: 12
Calories: 211kcal
Ingredients
2 1/2poundscooked roast beefleftover from a previous meal*
64ouncesbeef stock
4beef bouillon cubes
15ouncestomato sauce
15ouncespetite diced tomatoes
1cupchopped celery
1cupchopped onion
32ouncesfrozen mixed vegetables (corn, peas, green beans, carrots)
Combine the beef, beef stock, bouillon cubes, tomato sauce and tomatoes, celery and onion in a slow cooker.
Add the frozen vegetables and spices.
Cover and cook on low for 6-7 hours or on high for 3-4 hours.
Stir well before serving.
Top with fresh parsley, if desired.
Video
Notes
*If I do not have leftover roast beef, I use lean beef stew meat, trimmed and cut into small 1" chunks. Then I just add it to the slow cooker with the rest of the ingredients and cook on low for 7-8 hours or until the beef is fork-tender.