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Soup is my passion. 



A Cooking Adventure with Thom

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Slow Cooker Vegetable Beef Soup

Servings: 5



  • You can sub a can of diced tomatoes with green chilies in place of regular diced tomatoes. I think the chilies give this soup the perfect little kick.

  • This makes a big ol' batch of soup. Be sure to use a large oval crock pot for it all to fit! Leftovers can be frozen.



 1 lb ground beef
2 onions, diced
2 stalks celery including leafy tops, sliced
4 carrots, peeled and thinly sliced
1 small head cabbage, shredded
3 cups vegetables of your choice (I used a combination of yellow squash, corn and green beans)
1 (14.5 ounce) can diced tomatoes, undrained
4 cups beef broth
2 cups water
1 tbsp Worcestershire sauce
1 tbsp dried parsley
1 tsp dried basil
1 tsp dried oregano
1 tsp garlic salt
2 bay leaves
salt and pepper

Cooking Method

Brown the ground beef in a skillet and drain off the grease. Add the ground beef and the rest of the ingredients to your slow cooker and gently stir. Cook on low for 8 hours or on high for four hours. Remove the bay leaves before serving.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183