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Slow Cooker Beef and Vegetable Soup

Author Marty's Musings


  • 1/2 to 1 pound stew beef or chopped round steak
  • 14 1/2 oz can diced tomatoes undrained
  • 8 oz can tomato sauce
  • 2-3 cups water
  • 1 envelope dry onion soup mix
  • 10 oz pkg. frozen vegetables thawed
  • 1 cup uncooked pasta


  • Combine meat, tomatoes, tomato sauce, water and soup mix in slow cooker.
  • Cover and cook on low 6 hours (or high 2-3 hours).
  • Turn to high and stir in vegetables and noodles. Add additional water if soup appears too dry or thick.
  • Cover and cook on high for 30 minutes or until vegetables and pasta are done.


The slow cooker tenderizes tougher cuts of meat so using a less expensive cut is acceptable.
If you want a thinner soup add 3 cups of water. For thicker brother just add 2 cups.
Any kind of pasta or noodles will work.