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Slow Cooker Beef Vegetable Soup Recipe

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This recipe for Slow Cooker Beef Vegetable Soup is from Ray-Pec Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-2 lb cooked cubed beef stew meat (or about 1 cooked roast, or 1 1/2 lb cooked ground beef, drained)
1 (15.25 oz) can whole kernel corn, undrained
1 (15 oz) can carrots with juice (or 4 fresh carrots peeled, cut and cooked a little to soften)
1 (15 oz) can peas, undrained
1 (15 oz) can sliced potatoes with juice (or 2 potatoes peeled, sliced and cooked a little to soften)
1 (15 oz) can crushed tomatoes
2 cans tomato soup
1 (1.25 oz) pkg beef with onion soup (or minced onions, or onion soup mix with beef bullion)
salt and pepper to taste
Nature Seasoning
Directions:
Directions:
Place all ingredients into crockpot/slow cooker and stir to combine. Cook on LOW for at least 6 hours or HIGH 4 hours. Add water if necessary.

 

 

 

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