Slow-Cooker Vegetable Beef Soup

Slow-Cooker Vegetable Beef Soup

No way they'll skip lunch when you serve up bowls of this all-in-one soup, chock-full of vegetables, beef, and seasonings.

Prep Time

10

Minutes

Total Time

7:40

Hrs:Mins

Makes

6

servings

1
lb beef stew meat, cut into bite-size pieces if needed
1/2
lb small red potatoes, each cut into 8 pieces (about 1 1/2 cups)
1
medium onion, chopped (1/2 cup)
4
cloves garlic, finely chopped
1
teaspoon seasoned salt
1/2
teaspoon pepper
2
bay leaves
2
cans (14 oz each) beef broth
1
can (14 oz) diced tomatoes, undrained
1
can (15 to 16 oz) great northern beans, drained, rinsed
2
cups Green Giant® frozen mixed vegetables, thawed
  1. In 3- to 4-quart slow cooker, mix all ingredients except frozen vegetables.
  2. Cover; cook on Low heat setting 7 to 8 hours.
  3. Add mixed vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until vegetables are crisp-tender. Remove bay leaves before serving.
Makes 6 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips
Let the frozen veggies thaw in the refrigerator while the soup is cooking in the slow cooker.
Serve with Pillsbury® Golden Layers® refrigerated buttermilk or original flaky biscuits.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 330
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 45mg;
  • Sodium 950mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 8g,
    • Sugars 5g),
  • Protein 25g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 2 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.