Yesterday I mentioned my recipe for Crockpot Vegetable-Beef Soup. It is quick and easy to assemble, the ingredients are easily stocked in the freezer and pantry, and this sound is perfect for a fall or wintry day! My sister-in-law gave me the original recipe many years ago.
My recipe card shows the signs of wear and tear, as it has been used many, many times. Each time I have prepared this recipe, I have made changes to it to suit my family's preferences.
- We like this soup better with more potatoes, so I increased the amount to 2 cups.
- I increased the amount of water/ broth, because of the increased volume of potatoes.
- I decreased the amount of salt and pepper. (Half a tablespoon still makes a spicy soup, but the original amount of one full tablespoon was just too much salt and pepper for our tastes!)
Crockpot Vegetable-Beef Soup
Ingredients:1 lb. beef cubes (stew beef, cut into bite sized pieces)
2 cans (14 oz.) diced tomatoes
2 cups potatoes, cubed
1 large onion, diced
4 tsp. beef bouillon, dissolved in 4 cups water - or 4 cups beef broth
1/2 tablespoon salt
1/2 tablespoon pepper
2 boxes or 1 large bag (32 oz.) frozen mixed vegetables (i.e. carrots, corn, green beans, peas and lima beans)
Place all ingredients except frozen vegetables into a crock pot and stir.
Cook on low overnight, or on high heat for 6 hours.
The next morning (or a few hours before serving) add frozen vegetables.
Cook until heated through, the meat is done and the vegetables are tender.
Do you have a favorite soup recipe that you make often?
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