• 1 lb. top sirloin, cut into cubes
  • 1 onion, diced
  • 3 celery stalks, washed well and chopped
  • 4 carrots, peeled and chopped
  • 2 potatoes, peeled and cubed
  • 2 & 1/2 c. Frozen veggies (corn, peas and/or green beans)
  • 28 oz. diced tomatoes (do not drain!)
  • 28 oz. beef broth
  • 2 bay leaves
  • 2 tsp. garlic powder
  • Salt & Pepper to taste
  • 1 T. oil
  • 4 c. water
  • Oyster Crackers
  • Mozzarella or other shredded cheese

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Slow Cooker “Parmed” Vegetable Soup is my husband’s favorite version of Vegetable Beef Soup!

One thing I love about crocking this soup is it freezes so well.  Once we’ve eaten vegetable soup for a few days, I freeze in individual containers and reheat as needed.  This makes for a great lunch solution for the office too!

  1. Place beef in the slow cooker.
  2. Add bay leaves, chopped celery, onions, potatoes & carrots.  Season with garlic powder & Salt & Pepper.
  3. Pour diced tomatoes, beef broth & water on top.
  4. Cover & Crock on High for 5-6 hours
  5. Add 1 cup of frozen corn and 1 & 1/2 cup frozen green beans.
  6. Cover. Crock on High for 1 hour more or until vegetables are softened.

To serve, pour soup into bowls and top with oyster crackers.
Sprinkle a generous amount of mozzarelle cheese on top and melt in the microwave for 45-60 seconds.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Note: Nutrition Facts do NOT include cheese or oyster crackers.

Crock Pot Yummiest Vegetable Beef Soup

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