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Hearty Beef and Vegetable Soup Recipe for the Slow Cooker

Posted Nov 07 2011 10:58pm

Here’s a hearty beef and vegetable soup that couldn’t be easier. You simply stir all the ingredients together in the slow cooker and then let it simmer away unattended. In several hours you’re rewarded with a big batch of satisfying soup that will fill you up with minimal fat and calories.

I knew as soon as I saw the recipe while skimming my  Weight Watchers Momentum Slow Cook It: 165 All-New Slow-Cooker Recipes Cookbook , it would be good and ended up making just a a few changes based on what I had available.

Hearty Beef & Vegetable Slow Cooker Soup

Hearty Beef & Vegetable Slow Cooker Soup

This tasty vegetable beef  soup is perfect for a super easy weeknight supper. It’s chock full of healthy ingredients including carrots, celery, onions, potatoes, turnips and peas. And to keep it skinny you use top round steak, trimmed and cut into cubes, but any extra lean stew beef would work.

With only 213 calories and 5 Weight Watchers PointsPlus in a 2 cup serving, this easy vegetable soup is a real winner for anyone wanting to lose weight and/or eat healthy.

Hearty Beef and Vegetable Soup Recipe for the Slow Cooker
Recipe type: Main, Soup
Author: Martha
Prep time: 20 mins
Cook time: 6 hours
Total time: 6 hours 20 mins
Serves: 6
An easy, healthy and delicious hearty beef vegetable soup the whole family will love.
  • 1 cups low sodium beef broth
  • 3 cups water
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 pound top found stead, trimmed and cut into 1-inch cubes
  • 3 large carrots, diced
  • 1 onion, peeled and chopped
  • 1 large (1/2-pound) baking potato, peeled and diced
  • 2 turnips, peeled and diced
  • 3/4 cup frozen peas, thawed
  • 1/4 cup fresh chopped parsley, optional
  • Salt & freshly ground pepper to taste
  1. Whisk together the broth, water, tomato paste, thyme and salt in a 5- or 6-quart slow cooker until smooth and well combined.
  2. Stir in the cubes of beef, carrots, celery, onion, potato and turnips.
  3. Cover and cook until the beef and vegetables are fork tender, 4-6 hours on high or 8-12 hours on low.
  4. At the end of cooking stir in the peas. Cover and cook until the peas are heated through, about 10 minutes.
  5. Stir in the parsley.
  6. Season to taste with salt and pepper.
Nutrition & Cooking Notes

Nutritional estimates per serving (2 cups): 213 calories, 3 g fat, 25 g carb, 5 g fiber, 22 g protein and 5 Weight Watchers PointsPlus.

The cookbook says that this soup freezes beautifully, but I’m not usually a fan of potatoes that have been frozen. Give it a try and let me know what you think.

Vary the vegetables to suit your tastes. This would also work well with a package of frozen mixed vegetables and be even easier.

Google Recipe View Microformatting by Easy Recipe


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