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Vegetable Beef Soup

By: April Woods from
Vegetable Beef Soup
Vegetable Beef Soup

"Remember the eighties when every single restaurant ever had Vegetable Beef Soup on the menu? Our favorite throw-back steak house still offers it. Along with wood paneling and a "Six Pound Challenge." Aw, who am I kidding. Stop by any greasy spoon anywhere in the country and you'll spot it on their menu in less than 2 minutes flat. haha. Well, anyway, this is that soup. But made easy with a slow cooker! Mmmmmm. Yummy."

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I agree with Grace below, regarding browning the beef before adding it to the slow cooker. I would normally take the couple extra minutes for this as I believe that it is so important for FLAVOR. Everything about this soup is phenomenal, in my opinion. Since it has potatoes, I do not see the need for bread, but to each his own! It would be great to dip.

This sounds better than what I could order in a restaurant. I used to make something like this, but mine was thicker, more like a stew. I like the addition of corn and green beans to make it even heartier. I will pick up a loaf of French or Italian bread to serve with this.

This is a lot like the one my grandmother used to make. I agree with Mary about the sodium issue. I tend to swell right up anymore. I'm thinking this and some crunchy French bread. I tend to brown my meat for everything before I cook it. It adds a depth to things that isn't there when I don't.

There is nothing better on a cold blustery day that a big bowl of hot soup !! It makes the whole house smell so good. Being able to start it in the morning and have it ready for dinner just makes it that much better ! I really like knowing exactly whats going into it. So much better than canned soups without all their sodium.


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