Vegetable Soup - Dump and Go Dinner

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Vegetable Soup - Dump and Go Dinner

Tricia
The Cook
12 Servings
13 Ingredients
0 Comments

Tender chunks of steak are accompanied by cubes of potatoes, carrots and an assorment of other veggies in this simple slow cooker soup.

12 Servings
13 Ingredients
0 Comments

Ingredients

  • 3 cups dice Beef Round Steak
  • 14 ½ ounces Diced Tomatoes, Canned
  • 3 cups Tomato Juice
  • 1 ½ cups peel and dice Yukon Gold Potato
  • 2 cups dice Onion
  • 1 cup slice Celery
  • 1 cup slice Carrot
  • 3 individual Bouillon, Beef, Cubes
  • ½ teaspoons Basil, Dried
  • ½ teaspoons Oregano, Dried
  • ½ teaspoons Salt
  • ½ teaspoons Black Pepper
  • 16 ounces Mixed Vegetables, Frozen

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine all ingredients besides frozen vegetables in a bowl.
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Make From Frozen Serving Day Directions

Slow Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a slow cooker, combine all ingredients except the frozen vegetables.
  2. Cover and cook on high for 6 hours.
  3. Add vegetables, cover, and cook on high for 2 hours.