Slow Cooker Vegetable Soup
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.
Servings: 12
Calories: 211kcal
Ingredients
- 2 1/2 pounds cooked roast beef leftover from a previous meal*
- 64 ounces beef stock
- 4 beef bouillon cubes
- 15 ounces tomato sauce
- 15 ounces petite diced tomatoes
- 1 cup chopped celery
- 1 cup chopped onion
- 32 ounces frozen mixed vegetables (corn, peas, green beans, carrots)
- 1 teaspoon marjoram
- 1 teaspoon tarragon
- 1 teaspoon thyme
- 1 teaspoon black pepper
- 1 teaspoon salt to taste
- Fresh parsley for topping optional
Instructions
- 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.
Nutrition
Calories: 211kcal | Carbohydrates: 19g | Protein: 28g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 54mg | Sodium: 2511mg | Potassium: 981mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4123IU | Vitamin C: 58mg | Calcium: 323mg | Iron: 4mg