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Vegetable Soup - Lunch Version

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Vegetable Soup - Lunch Version

Tricia
The Cook
12 Servings
13 Ingredients
2 Comments
12 Servings
13 Ingredients
2 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.

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

Categories

shellfish-free, fish-free, nut-free, traditional, winter, spring, summer, fall, egg-free, slow-cooker, soup/stew/chili

Categories

shellfish-free, fish-free, nut-free, traditional, winter, spring, summer, fall, egg-free, slow-cooker, soup/stew/chili

2 Comments

Join the discussion

  1. This says lunch version, but seems to have freezer directions as if for dinner… 12 servings at once is way too much for lunch at my house lol

    If I wanted to make this to divide up for work lunches, would I just do same day cooking, and then divide into smaller containers to freeze?

    Reply