WW Recipe of the Day: Slow Cooker Beefy Vegetable Soup
Here's a hearty, satisfying low calorie beef and vegetable soup that couldn't be easier. You simply stir all the ingredients together in the slow cooker and then let it simmer away unattended.
In several hours you're rewarded with a big batch of satisfying soup that will fill you up with minimal fat and calories.
This tasty vegetable beef soup is perfect for a super easy weeknight supper.
This slow cooker beef vegetable soup is full of healthy ingredients including carrots, celery, onions, potatoes, turnips and peas. And to keep it low in fat you use top round steak, trimmed and cut into cubes, but any extra lean stew beef would also work.
I knew as soon as I saw the recipe while skimming my Weight Watchers Momentum Slow Cook It: 165 All-New Slow-Cooker Recipes Cookbook (affiliate link), it would be good and ended up making just a few changes based on what I had available.
How Many Calories and WW Points in this Crockpot Soup?
According to my calculations, each 2-cup serving has 213 calories and:
5 *SmartPoints (Green plan)
5 *SmartPoints (Blue plan)
4 *SmartPoints (Purple plan)
5 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
This easy vegetable soup is a real winner for anyone wanting to lose weight and/or eat healthy.
Following Weight Watchers 2018 Plan, this is also *5 Freestyle SmartPoints according to WW Recipe Builder.
Are You Ready To Slow Cook Yourself Slim?
If you've made this Low Fat Vegetable Beef Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Hearty Beef & Vegetable Soup Recipe for the Slow Cooker
- 1 cup low-sodium beef broth
- 3 cups water
- 1 can (6 ounces) tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 pound top round steak, trimmed of fat and cut into 1-inch cubes
- 3 large carrots, diced
- 2 stalks celery, diced
- 1 onion, peeled and chopped
- 1 large ½-pound baking potato, peeled and diced
- 2 turnips, peeled and diced
- ¾ cup frozen peas, thawed
- ¼ cup fresh chopped parsley (optional)
- Salt & freshly ground pepper to taste
- Ideal slow cooker size: 5- to 6-Quart.
- Whisk together the broth, water, tomato paste, thyme and salt in slow cooker until smooth and well combined.
- Stir in the cubes of beef, carrots, celery, onion, potato and turnips.
- Cover and cook until the beef and vegetables are fork tender, 4-6 hours on HIGH, or 8-12 hours on LOW.
- At the end of cooking stir in the peas. Cover and cook until the peas are heated through, about 10 minutes.
- Stir in the parsley, if using.
- Season to taste with salt and pepper.
Source: Weight Watchers Momentum Slow Cook It: 165 All-New Slow-Cooker Recipes Cookbook (affiliate link)
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you liked this slow cooker beef vegetable soup recipe, you might also like:
- Weight Watchers Italian Beef and Lentil Slow Cooker Stew
- Slow Cooker Vegetable Beef Mushroom Barley Soup
- Lightened Up Slow Cooker Beef and Mushrooms
This video from Amy Lynn's Kitchen shows how she makes cozy comfort food crock pot beef & vegetable soup:
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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Lisa @ Fern Creek Cottage
I made this soup this week and it is very good! Thanks!
Its great to find my favorite soup on your blog and its so easy to make!! Thanks!!
Hi, I have never hard nor cooked turnips, what are they equivalent too? Substitutions ideas? Thanks,Annemarie
If you have never had turnips and are feeling adventurous, I'd say give them a try. I would say they have the consistency of root vegetables such as potatoes, sweet potatoes, carrots or parsnips. You could just leave them out or use any of these as substitutions. Hope this helps.
Sorry, I know this might be a silly question but do you cook the cubes of beef before adding them or do you put them in raw?
No, that's not a silly question at all. You can put the cubes of beef in raw. That's what I did. If you prefer, you can brown the cubes of beef first. Some professional cooks would say that it provides better flavor. So, it's really your choice. I can be a lazy cooks at times and don't want to be bothered dirtying the stove/skillet. Hope this helps!
I'm making this recipe as I write this ... does anyone know the sodium content ???
Just a heads up, you have celery listed in the directions but not in the ingredient list. 😉
Hi Janet, Thanks for the heads up! I've fixed the recipe to include celery in the ingredients list.
This soup is soul-satisfying and delicious! My two teenagers and husband liked it too even though it is a "diet" dish. They asked me to make it a second time the very next day.
So good! and easy to make
I replaced the turnip with fennel. Anise.