Who is in the mood for some hearty vegetable soup? I know I am always am! I included it in this weeks meal plan, since soups have been kind of on my brain lately. They are super filling, healthy, and of course delicious. Soups are also a great way to use up any leftover veggies you have in your fridge. Start with a broth, we use bouillon cubes and water. Then throw in some veggies, seasonings, and rice, pasta, or potatoes.This will give you the makings for a great, hearty soup. Also remember that your potatoes, rice, or pasta could be a leftover from another night. Using them up will cut down your cooking time as well (since they are precooked). You can always add in leftover chicken or ground beef also. Soups are a great way to be sneaky and get those leftovers into your family. Oh and remember going meatless a few times a week and using up leftovers is a fantastic way to cut your grocery bill, so make some soup for your family tonight.
Hearty Vegetable Soup
1 pound round steak, cut into 1-inch cubes*
1 can (14 1/2 ounces) diced tomatoes, with liquid
2 cups water
2 new or white potatoes
3/4 cup dried minced onion
15 baby carrots, cut into thirds
1 can (15 ounce) green beans, with liquid
1 can (15 ounces) corn, with liquid
3 cubes beef bouillon
1/2 tsp dried basil
1/2 tsp dried oregano
1 tsp salt
1/4 tsp pepper
Combine all ingredients in your crock-pot. Cover and cook on high-heat 3-4 hours or low heat 6-8 hours, Makes 5-6 servings
*I made my soup without the meat and I substituted 2 chopped tomatoes for the canned ones.
Serve with sweet potato muffins or corn bread
Print this recipe out HERE.