Slow Cooker Chunky Beef Vegetable Soup
- Servings: 8
- Course: Soups & Salads
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- 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
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.
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.
COOK on LOW for 8 to 9 hours OR on HIGH for 4 to 5 hours until beef is tender.
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.