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« Weeknight Dinners: White Chicken Chili | Main

Weeknight Dinners: Vegetable Beef Soup

We’re kicking off a new feature that will run on Wednesday evenings on Go West Young Mom. While this first recipe comes from me (well, my mother-in-law) I’m hopeful that the recipes in the ensuing weeks will be submitted by readers. So get out those cookbooks and recipe boxes, and please email you favorite dinner recipes to editor@gowestyoungmom.com. There are no requirements other than it be a dinner easy enough to pull off on weeknights when everyone is busy and tired from work, school, soccer games, etc.

I wish I had thought to take a photo of our most recent batch of soup. Photo by Arthaey on Flickr.Like I mentioned, the following recipe is one of about 20 my wonderful mother-in-law (who is also a wonderful cook) passed along to us early in our marriage, bound in a cute yellow book entitled “Favorite Recipes from Mom’s Kitchen.”

We make it a lot in the fall and winter, and every single time we marvel at how tasty it is – and of course how easy, because it uses a crock pot. My husband actually put together our most recent batch, just last week, and at 2 p.m. the day we were going to eat, I had a huge smile on my face, looking at that simmering crock pot and knowing dinner was already done. Add a loaf of crusty bread and a salad and you have a very balanced meal!



1 small round steak

2 cups of beef broth

1 bag of frozen vegetables

1 large can of tomato juice

1 Tbsp. Lawry’s season salt

2 Tbsp. chili powder

1 Tbsp. dried minced onion

2 Tbsp. parsley flakes

2 bay leaves

3 beef bouillon cubes (with at least one cup water)

½ cup Minute Rice

1 large potato, diced


Cook round steak in crock pot on low the night before with two cups of beef broth. In the morning, shred the beef and add all other ingredients except the Minute Rice. Continue to cook on low all day. About an hour before serving add the Minute Rice.

Notes: The last time Dan made this, we used a top sirloin steak instead of a round steak, and it was delicious. We were also out of beef bouillon cubes, so we substituted one additional cup of beef broth – again, it tasted great, but with all the water coming off the frozen vegetables, the liquid in the crock pot was at the very top by afternoon. So if you’re leaving the house for the day, make sure you have some room at the top of the crock pot to allow for expansion.  We usually omit the Minute Rice, just because we don’t always have it around. You can use whatever mix of frozen vegetables your family prefers -- we usually use green beans, corn, peas and carrots.

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