Name: Roast Beef Vegetable Soup
Prep time: 35 min
Cook time: 35 min
Yield: 1
Ingredients: 2 pounds beef stew meat, cut into 1/2-inch pieces -; 2 tablespoons canola oil -; 2 cans (one 28 ounces, one 14-1/2 ounces) diced tomatoes -; 3 cups tomato juice -; 1 can (14-1/2 ounces) beef broth -; 4 medium red potatoes, cut into 1/2-inch pieces -; 3 medium carrots, halved and thinly sliced -; 2 celery ribs, chopped -; 1 medium onion, finely chopped -; 2-1/2 cups chopped cabbage -; 1-1/2 cups frozen corn -; 1-1/4 cups frozen baby lima beans -; 4 teaspoons beef bouillon granules -; 1 teaspoon salt -; 3/4 teaspoon pepper -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Roast Beef Vegetable Soup

1. 2 pounds beef stew meat, cut into 1/2-inch pieces -

2. 2 tablespoons canola oil -

3. 2 cans (one 28 ounces, one 14-1/2 ounces) diced tomatoes -

4. 3 cups tomato juice -

5. 1 can (14-1/2 ounces) beef broth -

6. 4 medium red potatoes, cut into 1/2-inch pieces -

7. 3 medium carrots, halved and thinly sliced -

8. 2 celery ribs, chopped -

9. 1 medium onion, finely chopped -

10. 2-1/2 cups chopped cabbage -

11. 1-1/2 cups frozen corn -

12. 1-1/4 cups frozen baby lima beans -

13. 4 teaspoons beef bouillon granules -

14. 1 teaspoon salt -

15. 3/4 teaspoon pepper -

How to cook deliciously - Roast Beef Vegetable Soup

1. Stage

In a large skillet, brown beef in oil; drain. Transfer to a 6-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-10 hours or until meat and vegetables are tender.