Description
This slow cooker beef soup is the ultimate comfort food—packed with lean ground beef, tender vegetables, and savory broth. Perfect for cozy family dinners or weekly meal prep.
Ingredients
4 cups low-sodium vegetable broth (or more as needed)
3 carrots, chopped into bite-sized pieces
1 large celery stalk, chopped into bite-sized pieces
1 ½ tablespoons fresh chopped parsley
½ teaspoon celery seed
2 bay leaves
1 pound lean ground beef
1 medium onion, chopped
1 clove garlic, minced
1 can (14.5 oz) stewed tomatoes
2 medium potatoes, peeled and diced
1 can (15.25 oz) corn, drained
1 can (15 oz) green beans, drained
1 can (15 oz) peas, drained
Instructions
1. Start the Broth Base: In a slow cooker set to High, combine the vegetable broth, carrots, celery, parsley, celery seed, and bay leaves. Cover and cook for 2 hours, or until the vegetables begin to soften.
2. Brown the Ground Beef: Meanwhile, in a skillet over medium heat, cook the ground beef with chopped onion and garlic, breaking the meat into small pieces as it browns. Cook for about 10–15 minutes, or until the beef is no longer pink and the onion is translucent. Drain any excess fat.
3. Add Tomatoes: Stir the stewed tomatoes into the beef mixture. Bring to a boil over medium heat and cook, stirring frequently, until the tomatoes break into smaller chunks.
4. Combine Everything: Add the diced potatoes, corn, green beans, and peas to the slow cooker. Stir in the beef and tomato mixture. If needed, add more broth so the ingredients are mostly submerged.
5. Final Simmer: Cover and continue cooking on High for 4 more hours, until all vegetables are tender and the flavors are well blended.
Notes
You can easily substitute frozen vegetables for the canned ones—just add a bit more cook time if needed. For a thicker texture, reduce the amount of broth slightly or mash some of the potatoes during the last hour of cooking.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: One-Pot & Easy Meals
- Method: Slow Cooker
- Cuisine: American