Jennifer Davick
Prep Time
15 Mins
Cook Time
1 Hour 15 Mins
Yield
Makes 18 cups

Not sure what to do when you're running out of beef recipes but have a load of beef sitting in the fridge? 15 minutes is all the prep time you’ll need to get this 1-hour dinner simmering. If you don’t have a Dutch oven, you can cook the dish in a large crock pot or soup pot. This beef vegetable crock pot soup recipe is the ultimate comfort food to help keep you warm on a chilly winter night. Pro tip: Make a double batch so you can enjoy some now and freeze the leftovers for a quick meal on a busy weeknight.

How to Make It

Step 1

Cook meat in hot oil over medium-high heat in a large Dutch oven 6 to 8 minutes or until browned.

Step 2

Stir in frozen mixed vegetables, next 9 ingredients, and 1 1/2 qt. water, stirring to loosen particles from bottom of Dutch oven. Bring mixture to a boil over medium-high heat; cover, reduce heat to low, and simmer, stirring occasionally, 55 to 60 minutes or until potatoes are tender.

Step 3

Note: For testing purposes only, we used Knorr Chicken Bouillon cube.

Chef's Notes

An extra-large bouillon cube adds more flavor. If you don't have this size, you can use two regular cubes.

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