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Vegetable Beef Soup


Cooking spray

1/4 cup                        Flour

1 1/2 lbs.                     Top round steak, lean, cut into 1-inch cubes

2 (16 oz.) pkg.             Gumbo vegetable mix, frozen

1 (10 oz.) pkg.             Onions, frozen and chopped

1 jar                             Robert Rothschild Farm Roma & Sun-Dried Tomato Pasta Sauce

2 (14.5 oz.) cans        Beef broth, low sodium

Salt and pepper, to taste


Place flour in a large zip-top plastic bag; add steak cubes. Seal and shake to coat. Remove steak from bag; set aside.


Place a large non-stick skillet coated with cooking spray over medium-high heat until hot. Add steak, and cook until browned on all sides.


Place steak and remaining ingredients in a 4-quart electric slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour.


Reduce heat to low; cook 6 hours or until meat is done and vegetables are tender.  Skim soup, if necessary, before serving.

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