Vegetable Soup In Crock-Pot
Hearty vegetable soup with tender beef, tomatoes, corn, okra, and pasta, perfect for a comforting meal that develops flavor the longer it cooks, ideal for family dinners.
Ingredients
Instructions
- Sprinkle the stew beef with tenderizer.
- Place the beef in the crock-pot.
- Add the chopped onion, tomatoes, corn, potato, okra, lima beans, salt, and pepper to the crock-pot.
- Add water to the crock-pot.
- Place the lid on the crock-pot and cook on low all night.
- In the morning, stir to mix well.
- Add salt and pepper to taste.
- Two hours before serving, add the uncooked rice.
- One hour before serving, add the cooked macaroni.
- Serve with crackers or cornbread.
Tips & Substitutions
For added flavor, consider marinating the stew beef in your favorite seasoning blend overnight. If you don't have okra, you can substitute with green beans or zucchini. For a heartier version, use beef broth instead of water. Adding a splash of Worcestershire sauce can enhance the umami flavor. If you prefer a thicker soup, mash some of the potatoes before adding the rice.
Serving Suggestions
This vegetable soup pairs beautifully with crackers or cornbread for a comforting meal. You can also serve it alongside a fresh green salad for a well-rounded dinner. Consider topping the soup with freshly chopped herbs like parsley for an extra pop of flavor. For a twist, try adding a dollop of sour cream or shredded cheese on top before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stove over low heat, adding a splash of water if needed to adjust the consistency. You can also microwave individual portions, covered, for a quick meal. For longer storage, freeze for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Soup In Crock-Pot contains roughly 395 calories, with 34g protein, 33g carbohydrates, and 14g fat. It is an excellent source of protein (69% of the Daily Value), iron (22% of the Daily Value), and vitamin C (20% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1428mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables can be a great substitute for fresh ones in this recipe. They can save you prep time and still provide excellent flavor and texture. Just add them during the last hour of cooking to prevent overcooking.
What can I use instead of stew beef?
If you don't have stew beef, you can use ground beef or even shredded chicken as alternatives. For a vegetarian option, consider using hearty mushrooms or textured vegetable protein (TVP) for a similar texture and flavor.
How can I adjust the spice level of this soup?
To adjust the spice level, you can add red pepper flakes or diced jalapeños for some heat. Alternatively, if you prefer a milder soup, reduce the amount of black pepper and omit any spicy ingredients. Taste as you go to achieve your desired heat level.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).