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.
Vegetable Beef Soup
Prep
Inactive
Total
Yield 24 1-cup servings
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
- Add all ingredients to a large slow cooker (I used a 7 quart Crockpot)
- Cook on low for 8 hours
- Server immediately or allow to cool for freezing
Notes
Freeze for later using my favorite Souper Cubes!
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