Slow Cooker Beef and Mixed Vegetable Soup

    8 hours 10 minutes

    Easy and delicious vegetable beef soup! This is a snap to make using the slow cooker and frozen mixed vegetables.

    355 people made this

    Serves: 10 

    • 750g cubed beef stew meat/chuck steak
    • 2 cups (250ml) water
    • 1 small onion, chopped
    • 1 large tin (800g) diced or crushed tomatoes
    • 500g frozen mixed vegetables
    • 2 potatoes, peeled and cubed
    • 3 beef stock cubes, crumbled
    • 2 teaspoons ground black pepper
    • 1 tablespoon salt
    • 1 tablespoon dried basil

    Preparation:10min  ›  Cook:8hours  ›  Ready in:8hours10min 

    1. Place beef in a slow cooker. Pour in water. Stir in onion, tomatoes, mixed vegetables and potatoes. Season with the stock cubes, pepper, salt and basil. Cook on low 8 hours.


    You can easily substitute fresh vegetables of your choice for the frozen one.

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    Reviews in English (252)


    Altered ingredient amounts. This recipe was really easy but next time I'll reduce the amount of salt. Apart from that it was very tasty!  -  12 Jun 2010


    Okay - I know it means an extra step but I first did a quick-fry w/ the beef in a LITTLE olive oil and some all-season salt. Then, I used 2 cans of low sodium beef broth instead of the water/bullion cubes. I also ommitted the salt and used half the basil. Finally, I added the frozen veggies during the last hour and a half of cooking (I didn't want them to get mushy by cooking all day) AND a small handful of macaroni noodles. Thick but very good! Served with dinner rolls and it was a nice "autumn" dinner. Thanks!  -  09 Oct 2003  (Review from Allrecipes USA and Canada)


    Loved this! Be sure to use a 5-quart slow cooker and sub in 6 cups of water with 6 cubes of bouillon but skip the salt and this will be the best vegetable soup you ever had!  -  13 Jun 2003  (Review from Allrecipes USA and Canada)