SLOW-COOKER VEGETABLE SOUP

Slow-Cooker Vegetable Soup image

Provided by taillightsinsightbb

Categories Vegetable

Time 8h30m

Yield 8-10 serving(s)

Number Of Ingredients 13

Previous Next

1 lb boneless round steak, cut into 1/2 inch cubes
1 (14 1/2 ounce) can diced tomatoes, undrained
3 cups water
2 medium potatoes, peeled and cubed
2 medium onions, diced
3 stalks celery, sliced
2 carrots, sliced
3 beef bouillon cubes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt (optional)
1/4 teaspoon pepper
1 1/2 cups frozen mixed vegetables (I used 2 15 oz.cans veg-all)

Steps:

In a slow cooker, combine the first 12 ingredients.
Cover and cook on high for 6 hours.
Add frozen vegetables or cans of veg-all.
Cover and cook on high for 2 hours longer or until meat and vegetables are tender.

Nutrition Facts : Calories 207.8, Fat 6.2, SaturatedFat 2.3, Cholesterol 34.7, Sodium 417.5, Carbohydrate 23.4, Fiber 4.7, Sugar 4.7, Protein 15.8