My mom's Vegetable Soup in Crock Pot
My mom used to fix this vegetable soup in a big pot on the stove, but when I started cooking it, I adapted to the crock pot.
- Preparing Time: 30 minutes
- Total Time: 10 hours
- Served Person: 8
crockpot
soup
vegetables
stew meat
american
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains pasta
slow cooker
dairy free
- salt to taste
- pepper to taste
- 1 can corn
- 1 medium onion diced
- 1 lb stew meat
- 1 can diced tomatoes undrained
- 3 cans tomato sauce 8 oz. cans
- 4 cups water (add more if needed)
- 4 medium potatoes cut into chunks
- 2 celery ribs (up to 3) sliced
- 2 carrots (up to 3) sliced
- 1 cup cabbage chopped
- .5 cups macaroni
- Carbohydrate 43.23094375 g
- Cholesterol 29.68 mg
- Fat 3.7690125 g
- Fiber 5.11243759945035 g
- Protein 18.76658125 g
- Saturated Fat 1.2665775 g
- Serving Size 1 1 Serving (604g)
- Sodium 97.12775 mg
- Sugar 38.1185061505496 g
- Trans Fat 0.68818125 g
- Calories 275 calories
Blanch macaroni in boiling water for 10 minutes, then drain, then refrigerate over night. Add first 11 ingredients to crock pot and cook all night on low. In the morning, add macaroni and corn and continue cooking on low all day.
