What’s in the Crockpot? Vegetable Soup

My favorite recipes these days are those that require very little prep and use minimal amounts of dishes (One-pot recipes are the best! I have a few I will type up for y’all soon!).  I have two children under 5 (and they don’t always nap…), so I don’t have a lot of time for prepping food and washing dishes.  Being able to make one of these types of meals in the crockpot (set it and forget it!) makes it even better.  Here’s one of my favorite “easy” recipes.  It is healthy in the fact that it has lots of vegetables, but it is not super high on my healthy list because I use store-bought beef broth, canned tomato sauce, frozen veggies, and I do include corn even though we don’t eat corn at all in any other meal or as a side.  This could be improved easily by using vegetables from your garden (even if they are frozen), your own homemade beef broth and/or tomato sauce, and leaving out the corn.


Here’s what you’ll need to make my veggie soup:

(3) steaks, cubed and browned (I usually use the petite sirloin when it goes on sale at our local grocery store)
(1) 32 oz container of beef broth
(2) 15 oz cans of tomato sauce
(1) can of water (use the empty tomato sauce can)
(3) 12 oz packs of frozen mixed vegetables
(1) 12 oz pack of frozen corn
Salt, Pepper, and Tony Chachere’s Original Creole Seasoning (as needed)

1.) Season the steaks with salt, pepper, and Tony Chachere’s Original Creole Seasoning (or your favorite general purpose seasoning).  Cut them into cubes and brown them over medium heat.


2.) Transfer the browned steaks into the crockpot and then add the rest of the ingredients.


3.) Cover and cook on high for 3 hours, or on low for longer.  Since I add the vegetables in frozen, they do not get soggy or mushy.


I usually serve the soup for supper that evening, serve enough for leftovers for the next day, and then freeze the rest in individual serving sized containers.  This gives me a quick and easy (and rather healthy) meal to take out on a day when I just did not have enough time to cook.  All I have to do is take however many containers I need out of the freezer, pop them into the fridge the night before (or even the morning of, if I forgot – mommy brain is real! haha), and have them defrosted by the evening.  If you want to make the meal more substantial, buy a loaf of French bread to serve on the side, enjoy it with a salad, or you could serve the soup with grilled cheese sandwiches (my family’s favorite side for this dish).  Enjoy!





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