My Vegetable Beef Soup
"Just made this up as I went along. Always seems to turn out well."
- Ready In:
- 8hrs 20mins
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 2 lbs stewing beef
- 1 lb frozen mixed vegetables
- 1 (15 ounce) can diced tomatoes, undrained
- 2 medium potatoes, diced
- 2 (15 ounce) cans beef broth
- 2 (12 ounce) cans vegetable juice (like V-8)
- 1 tablespoon butter
- 1 tablespoon sugar
- 1 cup water
- 1 tablespoon tomato paste
directions
- **Optional: You can add an extra small can of corn, frozen okra, frozen lima beans, another can of diced tomatoes, or substitute the frozen veggies with 2 cans of Veg-All.
- Put Stew beef in the slow cooker with one can of beef broth and I cup of water. Cook on low for 8 hours. I usually do this overnight, but okay if you start very early in the morning and are using the Veg-All.
- Remove the beef when done with a slotted spoon and put in a bowl in the fridge. Strain the liquid in the crock pot and put in fridge to cool enough so that you can skim the solidified fat off of the top.
- Return the beef and the liquid to the crock pot. Add the vegetables, potatoes, canned tomatoes, 1 can V-8 juice and the other can of beef broth, the sugar and the butter, and the tomato paste.
- Cook on high for 1 hour and then on low for 6-8 hours. Add more liquid to your liking: water, broth, V-8 juice.
- Enjoy.
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RECIPE SUBMITTED BY
Jenny Frenny
Bristol, Virginia
I live in a small city in southwest Virginia. We have been here for 22 years and love being near the mountains. I have three kids that keep me busy 24/7. I love cooking for my husband, but am constantly battling the picky eating kids at mealtime. I originally joined when this site was called recipeZaar to put my recipes into meal menus to rotate on a regular basis. Hopefully, to take the brainwork out of food shopping, menu planning and preparation. The problem is that I have found so many new recipes I want to try here I am going to end up with 100 menus! I guess that isn't so bad, variety is a good thing.
