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Latest Comments

princess6860504
"I love this quick and easy slow cooker potato soup! This is something I even I can handle on a slow weeknight here. There is nothing like freshly shredded cheese added on top right before serving, too. I think a fresh batch of cheddar biscuits is a great accompaniment to the soup. I cannot wait to give this a try, and soon."
princess6860504
"I attempted my first try at making mac 'n cheese in a slow cooker a couple years ago and it did not turn out okay. I cannot even recall what recipe I used, but I am certain it was from accessing this website. The terrible outcome was not the recipe's fault, it was mine. You cannot make macaroni and cheese the night before and then expect to reheat it using the "reheat" function on the device. No, You cannot. Also, as much as I LOVE extra sharp cheddar cheese, that is another no-no. Mild cheddar is best. Good luck and I hope yours looks as good as her pics!"
princess6860504
"I am betting that there is not a single thing I can do to make this less calories or less fat. But this is one of those dishes that we choose to indulge in! It looks amazing. Thank you for adding this to your database of slow cooker recipes, so that we may all try this one for ourselves!"
princess6860504
"We do not sprinkle the panko/fried onion topping on there until it is put in the serving dish and we're ready to eat. I always thought we bake those along with the casserole. Shows how much I know. You will need to use a skillet for the mushrooms to saute them before adding to the milk and cream mixture. And, always spray your slow cooker with Pam when making anything that has cheese! I know this from experience."
princess6860504
"So these brussels sprouts come out at under 200 calories per serving and 16 grams of fat. There's 14% protein in there, too! It has added almond meal as well. Not sure what that is exactly. We are familiar with almond milk but not almond meal. This is a great holiday dish to add to the buffet!"

Vegetable Beef Soup

By: April Woods from mamalovesfood.com

4 Comments

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."

Click here for the slow cooker recipe

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Vegetable Beef Soup
Vegetable Beef Soup
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princess6860504

Mar 06, 2018

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.

msdeb21

Dec 10, 2016

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.

Grace333

Dec 05, 2016

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.

Mary Harris

Dec 01, 2016

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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