Vegetable Beef Soup

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Looking for a warm and cozy meal to get you through the cold winter months? Look no further! This yummy vegetable soup is simple to prepare and makes plenty so you can save the leftovers for another day.

If you’re planning to freeze your leftovers, I recommend using a Souper Cubes tray to portion out your servings so you can easily keep track of you point intake.

Freeze for later in Souper Cubes trays

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Vegetable Beef Soup

Prep

Inactive

Total

Yield 24 1-cup servings

Click here for your Personal Points

Ingredients

  • 1 bag of packaged shredded coleslaw mix
  • 24 oz. Pictsweet baby lima beans, frozen
  • 28 oz. Pictsweet roasting vegetables (includes red potatoes, carrots, onions, and zucchini)
  • 46 fl. oz. V8 vegetable juice (low sodium)
  • 24 fl. oz. water
  • 1 pound cooked lean group beef
  • 2 tsp Dak's Steakhouse seasoning

Instructions

  1. Add all ingredients to a large slow cooker (I used a 7 quart Crockpot)
  2. Cook on low for 8 hours
  3. Server immediately or allow to cool for freezing

Notes

Freeze for later using my favorite Souper Cubes!

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