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Hearty Slow Cooker Ground Beef and Vegetable Soup (Easy Recipe)

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This hearty slow cooker ground beef and vegetable soup is a hands-off, budget-friendly meal that feels like a hug in a bowl. Perfect for busy nights, it’s packed with vegetables and rich flavor from browning the beef first.

Ingredients

Scale
  • 1 ½ pounds ground beef (80/20)
  • 1 medium yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 4 medium carrots, peeled and sliced into rounds (about 2 cups)
  • 3 celery stalks, diced (about 1 cup)
  • 1 medium zucchini, diced (optional)
  • 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted recommended)
  • 1 can (15 oz) tomato sauce
  • 4 cups beef broth (low-sodium)
  • 2 tablespoons tomato paste
  • 2 medium potatoes, peeled and diced into ½-inch cubes (Yukon Gold)
  • 1 cup frozen corn
  • 1 cup frozen green beans
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon smoked paprika
  • 1 bay leaf
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Brown the ground beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink, about 6 to 8 minutes. Drain excess fat if desired.
  2. Sauté the aromatics: In the same skillet, add the diced onion and cook for 3 to 4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Layer the vegetables in the slow cooker: Start with carrots, celery, and potatoes. Add zucchini on top if using.
  4. Add the remaining ingredients: Pour in diced tomatoes (with juices), tomato sauce, beef broth, tomato paste, frozen corn, frozen green beans, browned beef, and onion-garlic mixture. Sprinkle in oregano, basil, smoked paprika, and bay leaf. Stir well to combine.
  5. Season lightly: Add about 1 teaspoon salt and ½ teaspoon black pepper.
  6. Cook low and slow: Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, until carrots and potatoes are fork-tender.
  7. Finish and adjust: Remove the bay leaf. Taste and adjust salt and pepper. Stir in fresh parsley right before serving.

Notes

Don’t skip browning the meat for best flavor. Cut vegetables uniformly for even cooking. Add delicate vegetables like zucchini in the last 30 minutes. Taste before serving and adjust seasoning. For a thicker soup, mash some potatoes against the side of the slow cooker. Leftovers keep for up to 5 days in the refrigerator or freeze for up to 3 months.

Nutrition

Keywords: slow cooker ground beef soup, vegetable soup, hearty soup, easy dinner, budget-friendly, meal prep, freezer-friendly

Find it online: https://sizzlesprout.com/hearty-slow-cooker-ground-beef-and-vegetable-soup-easy-recipe/