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Slow Cooker Bloody Mary Beef Vegetable Soup

This Slow Cooker Bloody Mary Beef Vegetable Soup recipe is hearty and delicious to warm your belly on a cool winter night. It's one of the fix it and forget it recipes that will be ready to eat after a long day at work. 
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Entree, Main Course, Soup
Cuisine: American
Keyword: beef vegetable soup, crock pot beef vegetable soup, slow cooker beef vegetable soup, slow cooker bloody mary beef vegetable soup
Servings: 8 people
Calories: 225kcal
Author: Barbara

Ingredients

  • 1 lb. beef stew meat
  • 1 cup diced potatoes (approximately 2 potatoes)
  • 1 cup diced carrots (approximately 2 carrots)
  • 1 small onion, diced
  • 1 cup frozen green beans
  • 46 oz. Bloody Mary mix
  • 15.25 oz. canned corn, drained
  • 1 cup frozen peas
  • salt and pepper, to taste

Instructions

  • In a slow cooker insert, add beef stew meat, potatoes, carrots, onions, green beans and bloody mary mix. Stir to combine.
  • Heat on low for 8 to 10 hours.
  • Approximately an hour before eating, add drained corn and peas.  You can also break up the larger pieces of beef with a fork.  Season with salt and pepper to taste before serving. 

Notes

  • We did not brown our beef cubes before tossing into the slow cooker.  If you have some extra time, feel free to include this step by browning in oil on the stove top.  It will add an extra level of flavor, but it is not absolutely necessary.
  • You could also choose to use leftover beef roast instead of beef stew meat.  We do that too, especially in our Leftover Greek Beef Veggie Soup recipe.
  • You can use any veggies that you see fit. Our mom used to add lima beans to hers, and it was delicious. The quantities for the veggies are not necessarily exact. If you have a little more of one thing and a little less of something else, no big deal.  That's the beauty of a soup recipe.
  • For your potatoes, we peeled ours but you can be lazy and leave the skin on there.  It won't affect the recipe.
  • We add our canned corn and frozen peas about an hour before we are ready to eat.  We like these two veggies to have a little firmness.  If you like your veggies more well done, or if you won't have time to add these, just go ahead and add them at the beginning with the rest.  It will be just fine!
  • Have extra time on the weekend? Make this recipe ahead, and store in the refrigerator until later in the week. The flavor just enhances as it sits in the refrigerator.

Nutrition

Calories: 225kcal | Carbohydrates: 32g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 778mg | Potassium: 863mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3071IU | Vitamin C: 86mg | Calcium: 55mg | Iron: 3mg