Slow Cooker Chunky Beef Vegetable Soup - the perfect winter meal.
Chunky Beef Vegetable Soup - Slow Cooker Style
1 1/2 Cups Vegetable Juice
1 Cup Hot Water
1 lb Beef For Stew, cut in 1" Cubes
4 Cups Frozen Mixed Vegetables
1 Medium Potato, Peeled & Cubed
1/2 Small Onion, chopped
1/2 cup ketchup
1 1/2 Tbsp Beef-Flavor Instant Bouillon
1/4 Teaspoon Pepper
Slow Cooker Liner (optional)
Pour vegetable juice and water into cooker. Add beef, vegetables, ketchup, bouillon and pepper, stirring gently. Place lid on cooker. Cook 8-9 hours on low, 4-5 hours on high. We have slow cooker that is on steroids, so almost all of our soups and stews are done within 4 hours, no matter the setting, so I'm not a good judge for what would be an average time.
As always when working with slow cookers, remove the lid carefully, not having your nose right by the edge waiting to smell the aromas, or all you'll smell is burnt nose hairs. Trust me, I learned the hard way... ouch.
This recipe is just soooooooooooo good. The leftovers are amazing and the soup yields quite a bit. This is the cut-in-half version, and it still fed my hubby and I for a night, and gave him lunch for the next three days. How 'bout them apples! I marked the cooker liner as optional. Personally, I get a little sketched out by anything made from plastic that can be heated for 7+ hours and NOT melt... but, ultimately in the end the ease of cleanup wins out, so I convince myself the plastic bag isn't bad as I place it in the slow cooker and then ignore it.
Do you have any favorite slow cooker meals? I'd love to hear them and swap recipes!
Love, Happiness & Coffee,
~ Heather ~