Crock Pot Beef Vegetable Soup

Our trip to the pumpkin patch, via train ride, this weekend has me feeling like fall has arrived. Pumpkins on the front porch and leaves in the yard, it must be time to bring out the crock pot and cook up some warm and cozy meals. Never mind that it was 87 degrees today, we are eating fall food!

This morning I got up a few minutes early, cut up a chuck roast and threw it in the crock pot. I added one medium sized bag of mixed vegetables, one large can of diced tomatoes,  refill this can with water and add it, and a regular can of pinto beans (drained). Season it with a couple of tablespoons of Worcestershire sauce, a few dashes each of onion and garlic powder, 1/2 tablespoon of instant chicken or beef bouillon, I had chicken, and black pepper.

Set the Crock Pot to low and let it cook 8-10 hours. I turned it on about 7 and we turned it off and let it start to cool down around 5.

Top with any cheese you have on hand, this is a Wisconsin version of Manchego.


Crock Pot Beef Vegetable Bean Soup

1 3lb Chuck Roast cut in to 1 inch cubes

1 large can diced tomatoes, plus one can water

1 regular can pinto beans drained

1 medium bag mixed vegetables, the one I used had green beans, corn, peas, carrots

2 Tablespoons Worcestershire sauce

1 Tablespoon powdered chicken bouillon

Freshly ground black pepper to taste

1 teaspoon each garlic and onion powder

Add everything to the crock pot and set on low for 8-10 hours.

Serve with cheese on top.



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