Vegetable Beef Soup (crockpot)
Vegetable beef soup has all of the traditional vegetables and the most tender slow-cooked beef all in a warm savory broth that really warms up the soul. Leave early or come home late, this soup will be waiting for you.
Servings: 6
Calories:
Ingredients
- 2 lbs Chuck Roast
- 15 oz Crushed Tomatoes
- 16 oz Frozen Vegetable Medley
- 4 cups Beef Stock
- 1 Bay Leaf
- 2 TBSP Dry Oregano
- 1 TBSP Worcestershire Sauce
- Salt and Pepper - to taste
Instructions
- In a large crock pot, add the chuck roast, canned crushed tomatoes, frozen vegetables, beef stock, bay leaf, dry oregano and Worcestershire sauce. Add a large pinch of salt and pepper. Set it on high for 5 hours.
- Once the meat is tender and cooked through, take it out and cut it up into bite-size chunks.
- Add the beef back into the soup, stir and taste. If it seems bland, add another pinch of salt to wake up the flavors. Season with salt and pepper to taste.
