Go Back Email Link
+ servings
Crock Pot Beef Vegetable Soup recipe via flouronmyface.com

Easy Crock Pot Beef Vegetable Soup

Arlene Mobley - Flour On My Face
Enjoy the flavors of summer or fall with this Easy Crock Pot Beef Vegetable Soup recipe. Packed full of goodness with beans, beef stew meat and fresh garden vegetables.
5 from 2 votes
Prep Time 8 minutes
Cook Time 6 hours
Total Time 6 hours 8 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 296 kcal

Ingredients  

  • 1 ½ lbs lean beef stew meat
  • 4 cups low sodium beef broth
  • 14.5 oz Hunt's Dice Roasted Tomatoes
  • 1 small green pepper (diced)
  • 1 small peeled onion
  • 4 cloves garlic (peeled and chopped)
  • 1-3 bay leaves
  • 1-2 teaspoons ground pepper
  • ½ teaspoon garlic salt (optional)
  • 1 teaspoon Mrs Dash Garlic & Herb seasoning
  • 2 cups frozen mixed vegetables
  • 1 can cannellini beans (drained and rinsed well.)
  • 1 small yellow squash (sliced into rounds)
  • 1 small zucchini (sliced into rounds)
Follow Flour On My Face on Pinterest

Instructions 

  • Place the beef stew meat, beef broth, can roasted tomatoes, diced green pepper, diced onion, chopped garlic, bay leaves, salt and pepper and Mrs. Dash seasoning in the crock pot and cook on high for 4 hours.
  • Stir occasionally.
  • After 4 hours add the beans, mixed vegetables, yellow squash and zucchini to the crock pot.
  • Adjust the seasonings if needed.
  • Cook for another 2 hours on high.
  • If a thicker broth is desired mix 2 teaspoons cornstarch into ⅛ cup of water. Add the cornstarch slurry to the crock pot and stir occasionally during the last hour of cooking.

Nutrition

Serving: 1gCalories: 296kcalCarbohydrates: 27gProtein: 35gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 845mgPotassium: 1000mgFiber: 8gSugar: 3gVitamin A: 3496IUVitamin C: 26mgCalcium: 130mgIron: 5mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2