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This warm and comforting slow cooker vegetable meat soup is perfect for feeding a crowd. This soup can also be frozen!
Soup season is in full swing and you couldn't be more excited! We eat a lot of soup here in Michigan this time of year, and for good reason: it's nutritious, great for whatever you have on hand, and perfect for feeding a crowd on a budget.
One of my favorite soups growing up was my mother's famous meat and vegetable soup. To save time, I tweaked my mom's recipe a bit starting with the type of potatoes I use: Creamer potatoes from The Little Potato Company (and they come pre-washed!) And yes, these little potatoes are also a vegetable (a lot of people don't know ) The best part? No peeling required with these small potatoes, they save a lot of time in the kitchen.
My next tip to save: I prepare the entire dish in the slow cooker! Ideal for feeding a crowd during the upcoming holiday season or for a busy weekday dinner, I love being able to get out of the house while the soup slowly cooks and develops flavor.
When I get home, the slow cooker has the soup hot and ready to eat. What is better than that?
One tip that I haven't changed and that I learned from my mother is to always decorate the soup with fresh parsley before serving.
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Fresh herbs are a great way to brighten up the flavor of dishes that have been cooking for long periods of time.
The variety of Creams from The Little Potato Company that you use is not important, any type will really work! They are all delicious, convenient and nutritious. I love the color of his Blushing Belle (red) and Terrific Trio (a mix of yellow, blue, and red), but I use whatever I have on hand.
What is your favorite soup to make this time of year? I would love to hear from you! Your spoon is waiting.
Slow cooker meat and vegetable soup
This warm and comforting slow cooker vegetable meat soup is perfect for feeding a crowd. Ideal for freezing!
Preparation time: 15 minutes Cook time 4 hours Total time 1 hour
Servings8 Calories 377kcal
- 1 pound beef stew
- 1 teaspoon salt
- 1/2 teaspoon of pepper
- 3 celery stalks (diced)
- 2 medium carrots (diced)
- 1 medium onion (diced)
- 2 tablespoons Worcestershire sauce
- 12 small potatoes – cut in half (Blushing Belle varietal or any other from The Little Potato Company)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 32 ounces beef broth (low sodium)
- 32 ounces tomato juice
- 2 cups frozen mixed vegetables
- fresh parsley (optional garnish)
- Place all ingredients in a large slow cooker (not including parsley garnish) and stir well. Heat at low temperature for 8 hours or high for 4 hours. Garnish with fresh parsley to serve if desired.
Calories: 377kcal | Carbohydrates: 65 g | Protein: 22 g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 899mg | Potassium: 2206mg | Fiber: 8g | Sugar: 10g | Vitamin A: 5460 IU | Vitamin C: 55.9 mg | Calcium: 93mg | Iron: 5.1mg
Looking for warmer and comforting soup recipes? Head over to my Pinterest board!
slow fire meat soup vegetables