Slow Cooker Chunky Vegetable Soup

Campbell's Slow Cooker Chunky Vegetable Soup Recipe

Here's a hearty vegetable beef soup that slow cooks until the flavors are blended and the soup is delicious.  Best of all, it takes just 15 minutes to put together...then it cooks unattended while you enjoy your day.

At a glance

Prep

15 min.

Total

8 hr. 15 min.

Serves

8

Servings: about 2 cups each

Cook: 8 hr.

Cost per recipe: $15.02 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

Made With

  • V8® 100% Vegetable Juice

    V8® 100% Vegetable Juice

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What You'll Need

1 disposable slow cooker liner
3 cups V8® 100% Vegetable Juice
2 cups hot water
1/4 cup ketchup
3 tablespoons beef-flavored instant bouillon
1/2 teaspoon ground black pepper
1 pound beef for stew, cut in 1-inch cubes
8 cups frozen mixed vegetables (carrots, green beans, corn, peas)
2 medium potatoes, cut into cubes (about 2 cups)
1 small onion, chopped (about 1/4 cup)

How to Make It

  • 1

    Place the slow cooker liner into a 6-quart slow cooker according to the liner package directions.

  • 2

    Stir the vegetable juice, water, ketchup, bouillion and black pepper in the cooker.  Add the beef, mixed vegetables, potatoes and onion and stir to coat.

  • 3

    Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.

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Recipe Nutritional Information

Made With

V8® 100% Vegetable Juice

calories

300

totalfat

4.5g

saturatedfat

1.7g

cholesterol

54mg

sodium

1004mg

totalcarbohydrate

39.2g

dietaryfiber

10.1g

protein

25.8g

vitamina

170%DV

vitaminc

80%DV

calcium

8%DV

iron

20%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Recipe Note: Do not use the liner to lift the food out of the cooker.  Make sure that the cooker is cool before removing and discarding the liner.
  • Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
  • Cooking Basics: The moist low heat of slow cooking is great for tenderizing less expensive, tougher cuts of meat.  Trim as much of the visible fat as possible before cooking.
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RID#27190