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Crock Pot Vegetable Beef Soup

This soup can be served in any number of different ways other than simply a soup.


  • 3 lbs. stew beef
  • 3 Tbsp. flour
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  • 2 cans crushed tomatoes
  • 1 container (32 oz) beef broth
  • 2 envelopes stew beef mix
  • 2 Tbsp. beef bouillon
  • 1 large bag frozen mixed vegetables


Dredge the beef in the flour and brown thoroughly.

In a 5.5 qt crock pot, put all the ingredients. Add beef, including any juice in pan. Stir well.

Cook on low for 8 hours.

Making it this way, it comes out very thick which adds to it's versatility.

This soup is versatile because it can be served in many variations:

  • As a soup, if thinned to the desired consistency with water.
  • As a stew, if thinned less
  • You can add chopped, cooked potatoes, noodles of any kind, or rice
  • You can not thin it down and serve it over rice or noodles.

It makes a very delicious and hearty winter meal. I scooped it into individual size servings and put it in the freezer. Will last for 2-3 months in the freezer and can't be beat on a cold winter's day! Combine it with a grilled cheese sandwich or crackers and you've got a great meal!


Servings: 15

Time: 20 Minutes Preparation Time
8 Hours Cooking Time

By Cricket from Parkton, NC

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November 12, 20090 found this helpful

I've never made beef stew before so I am wondering if it will work okay if not adding the beef stew mix since the recipe already calls for beef broth and beef boullion?

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