In the Talley house, colder temperatures mean the need for home-cooked meals. To me, there’s nothing better than snuggling up by the fire with a thick blanket and a bowl of hearty, filling soup.
My Slow Cooker Vegetable Beef Soup is a quick, little-to-no-prep meal that will serve a family and then some. When first trying this recipe, I was a bit nervous about the canned vegetables because I’m a sucker for fresh produce, but the tender beef and savory herbs and spices take this dish to the next level. And very little cutting or prep-work makes this a very easy one to try.
The soup slow cooks on high for approximately four hours, but you could also do six to eight hours on low if that better suits your schedule. Leftovers are perfect for weekly lunches, too, making this one you’ll want to add to your family meal plans.
Slow Cooker Vegetable Beef Soup | Adapted from this recipe at AllRecipes.com
- 1 pound cubed beef stew pieces
- 1 can (15 oz.) whole kernel corn, undrained
- 1 can (15 oz.) green beans, drained
- 1 can (15 oz.) sliced carrots, undrained
- 1 can (15 oz.) sliced potatoes, undrained
- 1 can (28 oz.) crushed tomatoes
- 1 medium onion, quartered
- 1 package beef with onion soup mix
- 4 beef bouillon cubes
- 1 teaspoon dried thyme
- 2 teaspoons dried oregano
- 1/2 teaspoon dried basil
- 2 teaspoons garlic powder
- 3 bay leaves
- Combine all ingredients in a slow cooker; stir to combine.
- Cook on high for four hours or low for six to eight hours. Add water if necessary.
- Remove quartered onion and bay leaves and discard. Add salt and pepper to taste just before serving.
(I serve this as an entree with warm, crusty bread. Serves 6-8 for an entree or 8-10 for an appetizer or side dish.)