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Easy Vegetable Beef Soup

*5 Ing. or Fewer *Quick to Prep
Makes 15 servings
Prep. Time: 5 minutes Cooking Time: 6–8 hours Ideal slow-cooker size: 5½-qt.
Needed at Time of Preparation:
2 10-oz. cans condensed tomato soup
15-oz. can chopped tomatoes with juice
32-oz. box good-quality beef stock
1½–2 lbs. chuck roast, chopped
salt and pepper to taste
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag.
  2. Remove as much air as possible and seal bag.
  3. Label bag with the information below, then freeze.
    TIP: If 15 servings are just too much for you, either split the recipe between 3–4 freezer bags or make it all and freeze the leftovers into portions appropriate for your family.
    Information for Freezer Bag:
    EASY VEGETABLE BEEF SOUP
    Makes 15 servings
    Cooking Time: 6–8 hours Ideal slow-cooker size: 5½-qt.
    Needed at Time of Cooking:
    16-oz. bag mixed frozen vegetables

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Empty contents of freezer bag into crock as well as the mixed frozen vegetables.
  3. Cover and cook on low for 6–8 hours, until beef, is done.
  4. Season to taste with salt and pepper.

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