Slow-Cooker Vegetable Soup |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
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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. Heather Thurmeier, Pense, Saskatchewan Ingredients:
1 pound beef top round steak, cut into 1/2-inch cubes |
1 can (14-1/2 ounces) diced tomatoes, undrained |
2 medium potatoes, peeled and cubed |
2 medium onions, diced |
3 celery ribs, sliced |
2 carrots, sliced |
3 beef bouillon cubes |
1/2 teaspoon salt |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/4 teaspoon pepper |
3 cups water |
1-1/2 cups frozen mixed vegetables |
Directions:
1. In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 6-8 hours. Add the mixed vegetables; cover and cook 2 hours longer or until meat and vegetables are tender. Yield: 8-10 servings (about 2-1/2 quarts).
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