Vegetable Beef Soup

  • Prep Time: 25 minutes
  • Cook Time: 300 minutes
  • Servings: 6 servings


  • 1 clove garlic
  • 1/8 teaspoon black pepper
  • 1 teaspoon beef bouillon granules
  • 1 ounce onion soup mix dry
  • 2 cup hash brown potatoes frozen
  • 1 pound beef chuck roast boneless lean
  • 1 tablespoon oil
  • 4 cup water
  • 1 can tomatoes diced
  • 2 cup mixed vegetables frozen


    1. Cut beef into 3/4 inch pieces. In a large skillet brown beef pieces, about half at a time, in hot oil. Drain off fat.
    2. In a 3 1/2 or 4 quart crockpot combine beef and remaining ingredients. (if using fresh potatoes, peel and cut into cubes).
    3. Cover and cook on low for 8 to 10 hours or high for 4 to 5 hours.


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