dinner · lunch · Unspecified
Alison's Slow Cooker Vegetable Beef Soup
A soup centered on cubed beef stew meat, water, onion, reconstructed from a licensed ingredient record with newly written directions.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 10 servings
- 1 pound 1 1/2 pounds cubed beef stew meat
- 2 cup 2 cups water
- 1 item 1 small onion, chopped
- 1 item 1 (28 ounce) can crushed tomatoes
- 1 item 1 (16 ounce) package frozen mixed vegetables
- 2 item 2 potatoes, peeled and cubed
- 10 item 10 cubes beef bouillon, crumbled
- 2 teaspoon 2 teaspoons ground black pepper
- 1 tablespoon 1 tablespoon salt
- 1 tablespoon 1 tablespoon dried basil
Equipment
Large pot
How to make it
- 1
Prepare cubed beef stew meat, water, onion, tomatoes, mixed vegetables, potatoes, cubes beef bouillon, black pepper, salt, and dried basil as listed.
- 2
Heat a large pot and cook onion, and black pepper until softened.
- 3
Add cubed beef stew meat, tomatoes, mixed vegetables, potatoes, cubes beef bouillon, and dried basil, followed by salt and water; bring to a gentle simmer.
- 4
Cook until the vegetables and proteins are tender and the flavors have blended, stirring as needed.
- 5
Cook whole cuts to at least 145°F, then rest for 3 minutes.
Storage & leftovers
Refrigerate perishable leftovers within 2 hours and use within 4 days.
Reheat leftovers to 165°F throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, gluten-free, peanut-free, sesame-free, soy-free, tree-nut-free.
No major allergen is listed in the ingredients shown here. Packaged ingredients can vary, so always check labels and cross-contact information.
