Veggie Beef Soup


There is this restaurant that we like going to from time to time that used to serve this veggie beef soup. It was so good! One bite, and I was hooked. The last time we went, I ordered my soup as normal only to be served simply veggie soup, so I asked what happened. I was informed that they never served veggie beef soup. I know that they did, I had it many times before. Instead of arguing with the manager I just said okay and moved on.

But this got me thinking about how hard would it be to make veggie beef soup. I started looking at recipe after recipe. No two were the same. The basics were about the same, veggies and beef but nothing else. So I combines several different recipes with the parts that I liked and threw everything into my slow cooker and walked away.

Now you may have notice that I love my slow cooker, I won’t deny it. But with this soup it makes even the toughest of beefs just melt in your mouth. You don’t even need to chew the meat… okay maybe a little so you don’t choke. ūüôā

Veggie Beef Soup


  • 1 lb beef tips
  • 2-3 large potatoes, peeled and cut into chunks
  • 4-5 large carrots, peeled and cut into chunks
  • 1/2 lb green beans, make sure to cut the tips off
  • 1 small onion, chopped
  • 5 Roma tomatoes, chopped
  • 1/2 cup Italian seasoning
  • 2-3 Knorr beef cube
  • 1 Tbs parsley, roughly chopped
  • 1 6oz can of tomato paste
  • 1 ts salt
  • 1 ts pepper


Tip: Make sure to have big chunks of the veggies. Having small sizes can cause the carrots and potatoes turn into mush. And you don’t want to eat mush for soup.

  1. Put everything into the slow cooker. Make sure to add the salt and pepper this will help bring the flavors together. Adjust the salt and pepper if needed.
  2. On low for 8-10 hours or high 6-8 hours. I prefer high temp, I think it gets the meat more tender then the low setting. But that is really up to you.

Tip:¬†You can¬†substitute¬†the tomatoes, paste, and Italian seasoning for 1 16oz jar of pasta sauce. This will work but¬†you won’t have that fresh from the garden taste.

See another easy meal to have ready for you when you walk through the door after a long day at work. You don’t need to spend hours in the kitchen to have a hot meal ready these days just need to learn to make what you have work for you not against.


Potato Broccoli Cheddar Soup

There is this restaurant near us that serves this loaded potato soup that everyone in the family but me loves. I swear they eat just about every time we go. I’m sorry there is just something wrong about eating a soup that has french fries. French fries needs either ketchup or honey mustard do dip it.

I wanted to make a soup that was healthier and that had a lot a veggies in it but still tasted like the soup that they love. After looking at a few dozen recipes and finding nothing that I liked. So I took pieces of recipes that I like and just combined them to make this soup and added cheese. The trick to making this soup healthier is not using flour to thicken it, you are just pureeing potatoes and that does the thickening for you. Add you can even use fat free cheese to make it even healthier, the texture of the soup does change just a little but it is still amazing.

If you put this great soup in a bread bowl you get a filling and satisfying meal, with no dishes to clean up afterwards. That is a win win!  I better you never though that eating your vegetable could taste so good.

Potato Broccoli Cheddar Soup

Potato Broccoli Cheddar Soup


Potato Broccoli Cheddar Soup

  • 1 small onion
  • 2 medium carrots, peeled
  • 1 celery stalk
  • 3 potatoes, medium to large size
  • 2 cups cheddar cheese
  • 2 ts Worcestershire sauce
  • 1 cup of broccoli
  • 4 cups water
  • 1/2 c milk


  1. Dice up carrots, onion, and celery. Place in medium pot. Cook until the onions are tanslucent.
  2. Add potatoes, 3/4 cup broccoli, and water. Cover, cooking until potatoes are fork tender.
  3. Using a hand blender smooth potatoes and broccoli. Once smooth cooke for another 10 minutes. Add the rest of the broccoli and Worcestershire sauce, cook until tender.
  4. Add milk. Slowly add cheese in, make sure to stir after each addition. Salt and pepper to taste.

**If desired serve in a toasted bread bowl topped with bacon and extra cheese.