Easy Crockpot Beef Vegetable Soup Recipe

Easy crock pot beef vegetable soup recipe. Delicious beef broth-based soup with ground beef and vegetables cooked in a crock pot.

Do you like to prepare beef soup in a crock pot? If so, try to cook delicious vegetable beef stew:

Crock Pot Vegetable Beef Stew Recipe

Another beef broth-based stew cooked in a 4-6-quart (4-6 L) crock pot. Very easy and tasty.

Ingredients:2 tablespoons (30 ml) reduced-sodium fat-free beef broth, 1 pound (480 g) beef stew meat, cut into 1-inch (2.5 cm) cubes, 2 tablespoons (30 ml) all-purpose flour, 2¼ cups (560 ml) peeled and cubed potatoes, 2 cups (500 ml) sliced carrots, cup (250 ml) sliced celery, 1/2 cup (125 ml) chopped yellow onion, 2 teaspoons (10 ml) instant beef bouillon granules, 1½ teaspoons (7 ml) minced garlic, 1½ teaspoons (7 ml) dried Italian seasoning, 2½ cups (565 ml) V-8 juice

Instructions: Grease a large nonstick skillet with nonstick cooking spray. Pour in the broth and heat over medium-high heat. Dust a flat working surface with all-purpose flour, then add stew meat and roll in flour to coat. Add floured meat to the hot skillet and cook, stirring frequently, until browned on all sides. Remove browned meat from the skillet and drain well.

Lightly grease the inside of the crock pot with nonstick cooking spray: layer potatoes, carrots, celery, and onion in the pot. Sprinkle with bouillon granules, minced garlic, and Italian seasoning. Add cooked beef and pour in the V-8 juice.

Cover crock pot and cook on low-heat setting for 7-8 hours or on high heat for 3½-4 hours.

Turn off the crackpot and open the lid. Stir beef vegetable stew well before serving. Ladle into soup bowls. Serve hot with crusty bread.

Nutrition Facts per serving: Calories-292, Fat-5.6 g, Cholesterol-72 mg, Sodium-863 mg, Carbohydrate-29 g, Fiber-7 g, Protein-31 g

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Easy Crockpot Beef Vegetable Soup Recipe

You may also like Easy Crockpot Chicken Stew or Crockpot Cheesy Chicken Breasts

Ingredients

• 1 pound (480 g) ground beef
• 24 oz (720 g) frozen mixed vegetables, thawed
• 1 large yellow onion, peeled and diced
• 15 oz (450 ml) can diced tomatoes, undrained
• 15oz (450 ml) can Great Northern Beans, drained
• 4 cups (1L) beef broth
• 1½ teaspoons seasoned salt
• 1 teaspoon minced garlic
• 2 bay leaves
• 1 tablespoon vegetable oil
• freshly ground black pepper

Method