Crockpot Beef and Veggie Soup

Servings 4 servings


  • 1 1/2 pounds lean beef stew meat
  • 1 tablespoon olive oil
  • 1/2 medium green bell pepper chopped
  • 3/4 cup fresh green beans cut into 1 inch pieces
  • 1 small onion chopped
  • 2 carrots sliced
  • 1 1/2 cups water
  • Salt and pepper to taste
  • 1/2 teaspoon thyme
  • 2 14.5-oz. cans beef broth
  • 2 14.5-oz. cans diced tomatoes with garlic undrained
  • 1 8-oz. can tomato sauce


  • In a skillet, heat olive oil and brown beef, salt and peppering to taste. Remove from skillet and set aside.
  • Add water to skillet, scraping up all the brown bits in the bottom of the pan.
  • Place vegetables in a large crockpot; add meat, then cover with the water from the skillet. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours, or until veggies are tender.


SERVING SUGGESTION: Serve with a spinach salad.
NUTRITION: Per Serving: 284 Calories; 15g Fat; 36g Protein; 6g Carbohydrate; trace Dietary Fiber; 67mg Cholesterol; 819mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1 Vegetable; 1 Fat. Points: 8
Tried this recipe?Let us know how it was!