My mom's Vegetable Soup in Crock Pot

1 review, 5 star(s). 100% would make again

Ready in 10 hours

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.


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
1 medium Onion; diced
2 celery ribs; (up to 3) sliced
2 carrots; (up to 3) sliced
1 cup cabbage; chopped
Salt; to taste
Pepper; to taste
.5 cups macaroni
1 can corn

Original recipe makes 8 Servings



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.

Verified by stevemur
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Calories Per Serving: 275 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
Jdhlsc169 7y ago

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