Vegetable Soup - Dump and Go Dinner
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
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?
- 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.
- 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.
- 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.
Nutrition Facts
- Servings Per Recipe
- 12 Servings
- Serving Size
- about 1.25 cups Amount Per Serving
- Calories
- 155
- Total Fat
- 5g
- Saturated Fat
- 2g
- Trans Fat
- 0g
- Cholesterol
- 28mg
- Sodium
- 527mg
- Total Carbohydrates
- 17g
- Fiber
- 2g
- Sugar
- 4g
- Protein
- 11g
- WW Freestyle
- 3