Crock-Pot Vegetable Soup Recipe

Name: Crock-Pot Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lb. prime rib bones; 2 (No. 3) cans mixed vegetables; 1 (No. 3) can green beans; 1 (8 oz.) can tomato sauce; 1 c. diced onions; 1/2 tsp. sweet basil (dried); 1 Tbsp. chopped dried parsley; 1 tsp. salt; 1/2 tsp. pepper; 1 c. noodles

Servings: persons

4 lb. prime rib bones
2 (No. 3) cans mixed vegetables
1 (No. 3) can green beans
1 (8 oz.) can tomato sauce
1 c. diced onions
1/2 tsp. sweet basil (dried)
1 Tbsp. chopped dried parsley
1 tsp. salt
1/2 tsp. pepper
1 c. noodles

1
Trim fat from bones.
2
Drain mixed vegetables and green beans. Reserve liquid.
3
Combine tomato sauce, reserved liquid and enough water to measure 6 cups.
4
Pour into crock-pot; add beef bones. Cover; cook on low for 4 to 6 hours or until meat falls from bones.
5
Remove bones; stir in vegetables, herbs, seasonings and noodles.
6
Cover; cook on low for 2 to 3 hours longer or until noodles are tender.
7
Yields 10 servings.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 lb. prime rib bones, 2 (No. 3) cans mixed vegetables, 1 (No. 3) can green beans, 1 (8 oz.) can tomato sauce, and more.

Yes, Crock-Pot Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crock-Pot Vegetable Soup

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