Spend with Pennies · by Ashley Fehr★ 4.9 (106)
Slow Cooker Vegetable Beef Soup
NUTRITION · PER SERVING495M COOK
CAL 16%·PRO 38%
CARBS 23G30% OF CAL
5G FIBER10G OTHER8G TOTAL SUGAR
FAT 16G48% OF CAL
5G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetable and beef soup loaded with potatoes, carrots, and tomatoes. This slow-cooker meal is wholesome and satisfying for casual dinners.
mainamericansoupbeef⏲️ slow cooker🍳 skilletdairy freegluten free
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 pound beef chuck roast (cubed, or stewing beef)
- 1 pound potatoes (finely chopped, about 4 medium)
- 2 large carrots (finely chopped)
- 2 ribs celery (chopped)
- 1 small onion (finely chopped)
- 14 ounces canned diced tomatoes (1 can)
- 1 ½ cups green beans (chopped, fresh or frozen)
- 4 cups reduced sodium beef broth
- 1 cup tomato sauce
- 2 tablespoons tomato paste
- 2 teaspoons salt
- 2 teaspoons garlic (minced)
- 1 teaspoon dried parsley
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
At a glance
PER SERVING · TIME 495M
CAL 16%·PRO 38%
CARBS 23G30% OF CAL
5G FIBER10G OTHER8G TOTAL SUGAR
FAT 16G48% OF CAL
5G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 8h
- Sodium
- 1448mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 965mg
- Calcium
- 65mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1448MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.