Vegetable Soup

Let's Cook


12 servings
  • 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

Freezer Containers


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.

Freezing Directions

Combine all ingredients besides frozen vegetables in a bowl. Divide among indicated number of gallon freezer bags. Divide mixed vegetables among indicated number of quart freezer bags. Label and freeze both bags.

Serving Day Directions

Place contents of gallon freezer bag in a slow cooker (not mixed vegetables). Cover and cook on high for 6 hours. Add vegetables, cover, and cook on high for 2 hours.

Nutritional Information

Not Available

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About This Recipe

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

Meet The Cook

The original Once a Month Mom, Tricia is an avid freezer cook who loves having food in the freezer for easy meals. She is blessed with two children and is able to enjoy the moments with them by doing the "chores" once a month.


OAMM Cook Tricia

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