What a treat to come home from work and have this savory soup ready to eat. It's a nice traditional beef soup with old-fashioned goodness. We pair it with crusty rolls topped with melted mozzarella cheese. -- Heather Thurmeier, Pense, Saskatchewan

Allrecipes Member

Recipe Summary test

prep:
10 mins
cook:
8 hrs
total:
8 hrs 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a slow cooker, combine the first 12 ingredients. Cover and cook on high for 6 hours. Add vegetables; cover and cook on high 2 hours longer or until the meat and vegetables are tender.

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Tips

Diabetic Exchanges: One 1-cup serving (prepared without salt) equals 1 starch, 1 lean meat, 1 vegetable; also, 143 calories, 464 mg sodium, 31 mg cholesterol, 15 mg carbohydrate, 13 gm protein, 3 gm fat.

Nutrition Facts

197 calories; protein 15.6g; carbohydrates 20.7g; fat 5.7g; cholesterol 34.6mg; sodium 612.7mg. Full Nutrition
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Reviews (102)

Rating: 5 stars
12/11/2007
Ilove this soup! It's my favorite vegtable beef soup. I disagree that it's heavy on the meat-I use 2 pounds of round steak when I make it.I add 4 cups of water,minced garlic, pinch of sugar, fresh minced parsley and a bay leaf.Some worcestershire sauce and a squirt of ketchup too. So delicious....really hits the spot on cold winter nights. Read More
(39)
Rating: 5 stars
10/14/2006
This soup is wonderful! It is almost like stew, there are so many vegetables in it. Read More
(27)
Rating: 5 stars
11/01/2006
This was a very easy recipe to follow. I like that is has common basic ingredients. It is one of the lowest in sodium content that I have found and still very flavorful!! Thank you for sharing. Read More
(26)
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Rating: 5 stars
12/08/2010
This is a fantastic recipe! I made it for the first time today with just a few changes (more like tweaks!). First, I only used 1/2 an onion due to our taste preferences. I used 2 cans of beef broth instead of the bullion and water, but I still had to add water to cover all the veggies! I also threw in a little garlic, thyme, and bay leaf, used a lot more pepper, and added about a cup of tomato juice to give the base a little more oomph. Because of the extra tomato, I put in about 1/4 teaspoon of sugar to round out the tartness. This was sooooooo good, my husband is still raving about it! Thank you so much for this delicious recipe. I will definitely make it again! Read More
(23)
Rating: 4 stars
01/13/2007
I think this is a good basic recipe but I did make changes. Here they are: (1) not a big slowcooker fan so I made this on the stovetop instead of in the slowcooker (2) used beef broth along w/the bouillon (3) cooked the meat, potatoes, carrots, tomatoes together w/the spices for about 1-1/2 hours on medium-low then added frozen peas, cooked for another 1/2 hour, then added canned green beans. It fabulous! Served with biscuits hot from the oven. Yummy! Thanks for the idea, Heather! Read More
(20)
Rating: 5 stars
11/09/2009
This soup was excellent. I like a tomato based vegetable soup so instead of 3 cups water, I used 1 cup water and 2 cups V8 tomato juice. For sure I'll make this again. Read More
(15)
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Rating: 5 stars
02/17/2010
Only two things I did differently is used beef broth instead of water and added one clove of garlic. Was the best soup! and the house smelled wonderful! Read More
(10)
Rating: 4 stars
08/31/2008
This was excellent. I made it as written and my husband and I were both very happy campers. I can never go back to eating tinned beef soups again. This soup was so easy to make and also very healthy. Thanks for posting! Read More
(8)
Rating: 5 stars
04/29/2008
it was one of the better soups I used hamburger instead of the steak and it was yummy (the whole family liked it) and thats unbelievable. Its a keeper maybe add more spices to it next time Read More
(8)