Easy Crock Pot Vegetable Soup

Don threw this together about a week ago when we were having stormy, gray weather. You know, the kind that makes you want to curl up inside with something warm. Like soup!


  • 2 lbs venison sirloin (substitute with meat of choice if you don’t have or like venison)
  • 1 can of rotel
  • 1 8 oz can of tomato paste
  • 1 and 1/2 tbsp of chili powder
  • 1/2 cup cold coffee (say, what?)
  • 2 cups beef broth
  • sugar snap peas
  • mushrooms
  • turnips (instead of potatoes)
  • carrots
  • bell pepper
  • celery
  • sweet onion

How do you make it?

Easy. Get out the crock pot. Put the can of rotel and can of tomato paste in the pot. Go ahead and turn it on so it warms up while you brown your meat.

Don browned the meat on the stove, in a stainless, steel pan, no oil or anything. Don’t be worried if a little sticks to the pan. Once the meat is nice and brown, take it out and set it aside so it can cool to touch. Immediately de-glaze the pan with the coffee and pour entire contents from pan into crock pot. (This is his super-secret ingredient/step that he almost didn’t want me to share. :-))

Add the beef broth and chili powder to crock pot. Mix to combine.

Cube the meat and add to crock pot.

Set crock pot to high and let cook for 4-5 hours. If you want to stretch it out, say start in the morning and finish in the evening, just reduce the heat and let it cook longer. Either way, about an hour before serving, add your roughly chopped vegetables.

Should look something like this…

It was outstanding. The turnips make a great substitute for potatoes. You can’t even tell the difference in my opinion.

Only the pure in heart can make a good soup.
~ Ludwig van Beethoven


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