Toss a few simple ingredients into your slow cooker for an easy and satisfying vegetable-beef soup.
This beef and vegetable soup is a wonderfully satisfying bowl of comfort. It only requires three and a half hours in the slow cooker, so you can start it in the morning and serve it for lunch.
This soup is also great reheated for leftovers. Serve it with your favorite sandwich for your favorite diner-style meal.
This soup has an easy to find list of ingredients, many of which you may already have on hand.
Ingredient List and Substitutions:
Ground beef - you will brown the meat in a skillet before adding it to the slow cooker. You could also substitute ground turkey if you prefer.
Yellow or brown onion - chop it and cook it in the skillet with the ground beef.
Canned beef broth - you can substitute turkey or chicken broth if you are using ground turkey.
Canned condensed tomato soup plus some water.
Canned crushed tomatoes (not sauce).
A bag of frozen mixed vegetables. Mine included peas, carrots, corn, and green beans. You could also throw in some frozen spinach if you like.
Dried Italian seasoning - If you don't have any you can add small amounts of basil, oregano, and thyme instead.
Garlic powder, salt, and pepper.
To make this soup, just brown the meat and onion and add it to your slow cooker. Next, add all of the rest of the ingredients and cook everything for three and a half hours on high.
When the soup is ready, taste it for salt, add a little if needed, and serve!
This soup is kid and picky eater friendly.
Store any leftovers in an airtight container in the refrigerator for up to three days. You can reheat it on the stovetop or in the microwave.
I used a 3 1/2 quart slow cooker to make this soup, which serves 4 to 6 people. You could go up to a 4 quart slow cooker, or you could double the recipe for a 6 to 7 quart slow cooker. You could also use the slow cooker function on your Instant Pot.
Soups with Frozen Vegetables:
Want some great ideas for soups with frozen vegetables? Check out what the rest of the Soup Saturday Swappers group created for today.
- Creamy Zucchini Soup - Sneha's Recipes
- Easy Slow Cooker Vegetable Beef Soup - Karen's Kitchen Stories
- Quick and Healthy Butternut Squash Soup - A Day in the Life on the Farm
- Slovakian Green Bean Soup - Pandemonium Noshery
Easy Slow Cooker Beef and Vegetable Soup
Ingredients
- 1 pound ground beef
- 1 14 ounce can reduced sodium beef broth
- 1 medium yellow or brown onion, finely diced
- 1 1/4 cups water
- 1 12 ounce package frozen mixed vegetables
- 1 14 ounce can crushed tomatoes
- 1 10 ounce can condenced tomato soup
- 1 teaspoon dried Italian seasoning, rubbed between your fingers
- 1/4 teaspoon garlic powder
- 1/2 to 1 teaspoon black pepper
- Salt to taste
Instructions
- In a 12-inch skillet, add the ground beef over medium heat and break it up with a wooden spoon. Add the onion and cook the mixture, stirring occasionally, until the beef is no longer pink.
- Drain the fat from the pan and pour the beef mixture into a 3 1/2 to 4 quart slow cooker. Add the rest of the ingredients, with the exception of the pepper and salt.
- Stir the ingredients and set the slow cooker on "high" and cook, covered, for 3 1/2 to 4 hours. Add the pepper and salt to taste.
Nutrition Facts
Calories
293.84Fat (grams)
15.87Sat. Fat (grams)
5.95Carbs (grams)
21.78Fiber (grams)
4.55Net carbs
17.23Sugar (grams)
7.59Protein (grams)
18.03Sodium (milligrams)
499.71Cholesterol (grams)
53.68
I haven't had hamburger soup in a long time. Thanks for the nudge, it is the perfect fall meal.
ReplyDeleteThis sounds like a bowl of comfort and this slow cooking idea is great for lazy and busy days.
ReplyDeleteA hearty and filling soup bowl!
ReplyDelete