Crock-Pot Vegetable Beef Soup: His Royal Highness Cooked Again

Crock-Pot Vegetable Beef Soup: His Royal Highness Cooked Again

As an Amazon Associate I earn from qualifying purchases

While laying comfy cozy on the bed or in his box, His Royal Highness cooked a big pot of Crock-Pot Vegetable Beef Soup.

This comforting hearty soup with chunks of beef, stewed tomatoes, corn and lima beans can easily be added the crock-pot at the start of a busy day. Serve with your favorite crackers or a sandwich. 

It’s hard manning a crock pot all day, but someone had to do it. Here’s what he cooked:

This comforting and hearty crock-pot vegetable beef soup has chunks of beef, stewed tomatoes, corn and lima beans. A delicious soup with very little effort! | TheMountainKitchen.com

Crock-Pot Vegetable Beef Soup | Servings: 8 | Time: 8 Hours

Ingredients:

  • (2) beef chuck eye steaks, seared and chopped
  • (2) 28-ounce cans whole stewed tomatoes
  • 16-ounces frozen corn
  • 16-ounces frozen baby lima beans
  • 28-ounce water
  • Kosher salt and fresh cracked black pepper, to taste

Directions:

Brown the steaks to sear in the juices, about 2 minutes each side on high heat. Then cut the steak into bite-size pieces.

Add ingredients to the crockpot.

Cook, on low for 8 hours.

Serve warm with saltine crackers or a sandwich.

This comforting and hearty crock-pot vegetable beef soup has chunks of beef, stewed tomatoes, corn and lima beans. A delicious soup with very little effort! | TheMountainKitchen.com

There’s nothing gourmet about this soup. Simple goodness!

This comforting and hearty crock-pot vegetable beef soup has chunks of beef, stewed tomatoes, corn and lima beans. A delicious soup with very little effort! | TheMountainKitchen.com
Print Pin Rate this Recipe
0 from 0 votes

Crock-Pot Vegetable Beef Soup

This comforting and hearty crock-pot vegetable beef soup has chunks of beef, stewed tomatoes, corn, and lima beans. A delicious soup with very little effort!
Course Soup
Cuisine American, Crock-pot
Keyword beef, crock-pot, soup, vegetable
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 8
Calories 182kcal

Ingredients

  • 2 beef chuck eye steaks seared and chopped
  • 56 ounces canned whole stewed tomatoes
  • 16 ounce package frozen corn
  • 16 ounce package frozen baby lima beans
  • 28 ounces water
  • Kosher salt and fresh cracked black pepper to taste

Instructions

  • Brown the steaks to sear in the juices, about 2 minutes each side on high heat. Then cut the steaks into bite-size pieces
  • Add ingredients to the crock-pot.
  • Cook on low for 8 hours.
  • Serve warm with crackers or a sandwich.

Nutrition

Calories: 182kcal | Carbohydrates: 39g | Protein: 8g | Fat: 1g | Sodium: 476mg | Potassium: 833mg | Fiber: 6g | Sugar: 6g | Vitamin A: 450IU | Vitamin C: 24.5mg | Calcium: 93mg | Iron: 4.3mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
The Mountain Kitchen
Follow me


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Want FREE Recipes?

Join our mailing list to receive the latest recipes!

Subscription Options

You have Successfully Subscribed!