The Easiest Tomato and Vegetable Soup! From Campbell's and Grandma's Kitchens!
Put It In The Crockpot!
Many people just do not have the time or energy to cook a homemade, from scratch soup. This tomato-based vegetable beef soup is easy and for some reason, everyone loves it! A family-sized can of tomato soup, an onion, some carrots, potatoes, canned corn and geen beans cooked all day in a crockpot and you have a winner! I cannot believe how many kids (who say they hate vegetables) love this easy soup! Adults seem to enjoy it, too!
My kids have eaten this soup since they were little and now my grandchildren love it, too! There is something about Campbell's tomato soup that we just cannot run from. I don't know if there is any kid in America that has not enjoyed a bowl of Campbell's tomato soup. This recipe just steps it up a notch. If your time is limited, try this one. It won't disappoint, for sure!
The Easy Way To Comfort!
Don't forget the bread with this hearty soup! You will definitely want to use it as a dipper!
Grandma's Tomato Vegetable Crockpot Soup Recipe:
- 1 pound of lean ground beef, broken into pieces9you can add more, depending on what your crockpot will accommodate)
- 1 small onion, diced very small
- 2 cloves of garlic, thinly sliced
- 2 or 3 carrots, diced
- 3 or 4 russet potatoes, peeled and diced(my kids actually like more potates stuffed into the crockpot-if you cut them small, when they get tender, some of them will dissolve and create almost a stew like texture with a gravy)
- salt and pepper to taste
- 1 family-sized can of Campbell's tomato soup
- 1 and 1/2 cans of water
- 1 can of corn, drained
- 1 can of green beans, drained
In a crockpot, place the ground beef at the bottom. I break it up into clumps. On top of the beef, add the onions and the garlic, plus a little bit of salt. The next layer is the carrots and potatoes and a little more salt and some pepper. In a bowl, mix the tomato soup with the water and pour it over the layers. Cover the crockpot and cook on high for about 4 to 5 hours. If you are leaving for work, this can be cooked on low all day while you are gone. When you return home, stir the soup, add the corn and grean beans and cook on high for about 45 minutes. If the potatoes are soft and tender, you won't need to do that at all. Just add the corn and green beans, mix it all together, test for salt and serve.
The corn and green beans can go in at the beginning, but I usually add them at the end. If you have a small crockpot and you are concerned that there may be too much liquid that may overflow, cut the water to one can. The reason that I provide options for cooking is that all crockpots are different. You know yours better than I do. Adjust the instructions to suit your crockpot.
Again, don't forget the bread! Can you tell I am a bread lover? If you do forget, just take some of your regular bread, cut the slices into 2 inch strips and brush them with some melted butter. Place them on a cookie sheet and toast them in the oven at 350 degrees for about 10 minutes. Turn them once halfway through.
When my kids loved this, I was happy. Now that my grandkids love it, too, I know that the recipe is a keeper!
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