Easy and delicious vegetable beef soup! This is a snap to make using the slow cooker and frozen mixed vegetables.
You can easily substitute fresh vegetables of your choice for the frozen one.
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)