Description
A hearty slow cooker vegetable soup recipe filled with ground beef, potatoes, carrots, green beans, tomatoes, and savory broth for an easy, comforting meal.
Ingredients
2 pounds ground beef
1 large onion, diced
3 cloves garlic, minced
2 cups carrots, sliced
2 cups celery, chopped
2 cups potatoes, diced
1 cup green beans, trimmed and halved
2 cans (14.5 oz) diced tomatoes
1 can (15 oz) corn kernels, drained
1 can (15 oz) kidney beans, drained and rinsed
6 cups beef broth
2 teaspoons dried basil
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and black pepper to taste
2 tablespoons olive oil
Fresh parsley for garnish
Instructions
Heat olive oil in a large skillet over medium heat.
Add ground beef and cook until browned, breaking it up with a spatula.
Season beef with salt and pepper, then drain excess fat.
Transfer cooked beef to a slow cooker.
Add diced onion, garlic, carrots, celery, potatoes, green beans, diced tomatoes, corn, kidney beans, and beef broth.
Season with dried basil, thyme, smoked paprika, and additional salt and pepper to taste.
Stir all ingredients to combine well.
Cover and cook on low for 8 hours or on high for 4 hours until vegetables are tender.
Taste and adjust seasoning before serving.
Garnish with fresh parsley and serve hot.
Notes
For a richer broth, deglaze the beef pan with a splash of beef broth before transferring to the slow cooker. You can substitute ground turkey for a leaner option. Adding spinach or kale in the last 30 minutes gives an extra boost of nutrients. This soup also freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg
Keywords: Slow cooker vegetable soup, Vegetable beef soup slow cooker, Crockpot vegetable soup recipe, Hearty veggie beef soup