Alison's Slow Cooker Vegetable Beef Soup

Alison's Slow Cooker Vegetable Beef Soup

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"Easy and delicious vegetable beef soup!"

Ingredients 8 h 10 m {{adjustedServings}} servings 228 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 15.4 g
  • 31%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 1717 mg
  • 69%

Based on a 2,000 calorie diet

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Directions

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  1. Place beef in a slow cooker. Pour in water. Stir in onion, tomatoes, mixed vegetables and potatoes. Season with bouillon, pepper, salt and basil. Cook on low 8 hours.
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Reviews 238

  1. 298 Ratings

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DREGINEK
12/28/2003

Okay - I know it means an extra step but I first did a quick-fry w/ the beef in a LITTLE olive oil and some all-season salt. Then, I used 2 cans of low sodium beef broth instead of the water/bullion cubes. I also ommitted the salt and used half the basil. Finally, I added the frozen veggies during the last hour and a half of cooking (I didn't want them to get mushy by cooking all day) AND a small handful of macaroni noodles. Thick but very good! Served with dinner rolls and it was a nice "autumn" dinner. Thanks!

GINAH1
11/10/2003

Loved this! Be sure to use a 5-quart slow cooker and sub in 6 cups of water with 6 cubes of bouillon but skip the salt and this will be the best vegetable soup you ever had!

Katy
11/8/2003

This soup was delicious. I used 3 cups of water instead of two and also omitted the salt. I used crushed tomatoes w/ basil instead of the tablespoon of basil and it was wonderful. Thanks for submitting. I will be using this again