Vegetable Soup
Tender chunks of steak are accompanied by cubes of potatoes, carrots and an assorment of other veggies in this simple slow cooker soup.
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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
Freezer Containers
Supplies
Nutritional Information
- Not available.
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.
Freeze For Later Cooking Directions
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.
- Divide among indicated number of gallon freezer bags.
- Divide mixed vegetables among indicated number of quart freezer bags.
- Label and freeze both bags.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- 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.
