“Great tasting and easy to prepare basic vegetable beef soup. Make it on the stove top or in a crock pot. My family loves this simple recipe and I love making it for them. Serve with your favorite homemade bread or cornbread recipe.”
6hrs 30mins

Ingredients Nutrition

  • 1 -1 12 lb stew meat, cubed, bite size
  • 28 ounces diced tomatoes
  • 29 ounces tomato sauce
  • 32 ounces beef broth, no fat, reduced sodium
  • 32 ounces frozen mixed vegetables, already chopped (your choice)
  • 4 potatoes, cubed, bite size (we leave peelings on)
  • single clove fresh garlic, minced
  • 1 large onion, chopped, bite size
  • 1 bay leaf
  • salt & pepper (canned foods often high in sodium)


  1. Brown cubed stew meat in lightly greased skillet.
  2. Drain and transfer stew meat to crock pot.
  3. Add diced tomatoes, tomato sauce beef broth and bay leaf; stir.
  4. Add chopped onions, cubed potatoes and chopped garlic; stir.
  5. Add already chopped frozen vegetables; stir.
  6. Add salt & pepper; stir.
  7. Crock Pot: Select high setting for 2 hours; reduce to low, cook 6 additional hours.
  8. Stove Top: Bring to low boil, reduce to simmer, cook covered for 4-6 hours.

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