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Slow Cooker Chunky Beef Vegetable Soup

Slow Cooker Chunky Beef Vegetable Soup

  • Servings: 8
  • Course: Soups & Salads

Reynolds Kitchens tip

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Ingredients

  • 1 Reynolds® Slow Cooker Liner
  • 3 cups vegetable juice
  • 2 cups hot water
  • 1 pound beef for stew, cut in 1-inch cubes
  • 8 cups frozen mixed vegetables
  • 2 medium potatoes, peeled and cubed
  • 1 small onion, chopped
  • 1/4 cup ketchup
  • 3 tablespoons beef-flavor instant bouillon
  • 1/2 teaspoon pepper

Directions

Step 1

OPEN slow cooker liner and place it inside a 5- to 6 1/2 -qt slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

Step 2

POUR the vegetable juice and water into the slow cooker liner. Add beef, vegetables, ketchup, bouillon and pepper; stir gently. Place lid on slow cooker.

Step 3

COOK on LOW for 8 to 9 hours OR on HIGH for 4 to 5 hours until beef is tender.

Step 4

CAREFULLY remove lid to allow steam to escape. Serve food directly from lined-slow cooker. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

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