Crock-Pot Vegetable Soup

Name: Crock-Pot Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. stew meat, cubed; 1 (16 oz.) can tomatoes; 2 carrots, sliced; 3 stalks celery, sliced; 2 medium onions, diced; 2 medium potatoes, diced; 1 can green beans; 1 can whole kernel corn; 3 c. water; 1 tsp. salt; 4 peppercorns; 3 beef bouillon cubes

Eats Now Editorial Team · 419 kcal · Soups & Stews

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Crock-Pot Vegetable Soup – a delicious recipe with stew meat, tomatoes, carrots, stalks celery, onions, potatoes. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

2 lb. stew meat, cubed
1 (16 oz.) can tomatoes
2 carrots, sliced
3 stalks celery, sliced
2 medium onions, diced
2 medium potatoes, diced
1 can green beans
1 can whole kernel corn
3 c. water
1 tsp. salt
4 peppercorns
3 beef bouillon cubes

1
Put all ingredients in a crock-pot.
2
Cover and cook on low for 24 hours.

419

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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Frequently Asked Questions

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

You need 12 ingredients. The key ingredients include: 2 lb. stew meat, cubed, 1 (16 oz.) can tomatoes, 2 carrots, sliced, 3 stalks celery, sliced, 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.

Quick Info

Servings
4 servings
Calories
419 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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