Swap Ready

Vegetable Soup



Janice Reisert (Tricia’s grandmother)


1 lb Boneless Round Steak, cubed

1 can (14.5oz) Canned Tomatoes, diced

3 cups Tomato Juice or V8 Type Juice (can also substitute water)

2 medium Potatoes, peeled & cubed

2 cups Onions, diced

1 cup Celery, sliced

1 cup Carrots, sliced

3 cubes Beef Bouillion

1/2 teaspoon Basil, dried

1/2 teaspoon Oregano, dried

1/2 teaspoon Salt

1/2 teaspoon Pepper

1 bag (16oz) Mixed Vegetables, frozen


In a slow cooker, combine all ingredients except the frozen vegetables. Cover and cook on high for 6 hours. Add vegetables, cover and cook on high for 2 hours. After fully cooked place soup in medium or large plastic ware.



Freezing Instructions:

After fully cooked, place soup in medium or large plastic ware or gallon size zipper freezer bags. Make sure to leave at least 1/4 inch space above the liquid as it does expand during freezing.

printable recipe

5 Responses to “Vegetable Soup”

  1. Hallie says:

    Is it really 4 cups of onions? That seems like a like in comparison to the other veggies??

  2. […] 14 – Lunch – Chicken Salad, Croissants, Vegetable Soup […]

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