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Crock Beef and Vegetable Soup

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Servings 10 servings


  • 4 medium carrots sliced
  • 2 1/2 pounds lean beef stew meat
  • 1 1/2 cups water
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 3/4 cup chopped green bell pepper seeded and deribbed
  • 1 teaspoon thyme
  • 2 14.5-oz. cans beef broth
  • 1 1/2 cups fresh green beans cut into 1-inch pieces
  • 2 14.5-oz. cans diced tomatoes with garlic undrained
  • 1 cup chopped onion
  • 1 8-oz. can tomato sauce


  • In a skillet, heat olive oil over medium-high heat; brown the beef and salt and pepper to taste; transfer to a slow cooker.
  • Add the water the skillet and scrape up all of the browned bits from the bottom of the pan; add this liquid to the slow cooker.
  • Add remaining ingredients to slow cooker; cover and cook on low heat setting for 8 to 9 hours, or on high setting for 4 to 5 hours, until veggies are tender.


Freeze leftovers for a yummy quick fix on a busy night.
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