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.
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.
Directions
- 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
These directions help you cook or prepare this meal to be frozen.
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.
Serving Day Directions
These directions help you cook or reheat this meal after it’s been frozen.
- 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.
