Slow Cooker Ground Beef Vegetable Soup

Slow Cooker Ground Beef and Vegetable Soup

5 from 1 vote

Slow Cooker Ground Beef Vegetable Soup

This hearty Ground Beef Vegetable Soup is a cozy, one-pot meal made with savory beef, tender vegetables, and a rich, lightly thickened tomato-beef broth, perfect for easy weeknight dinners or make-ahead lunches.

Prep Time10

Cook Time4

Total Time4 10

Course: Soup

Cuisine: American

Servings: servings

Calories: 362kcal

Author: Taylor Ellingson

Equipment

Slow Cooker
Ladle

Ingredients

1 lb ground beef
1 small onion diced
3 carrots sliced
2 celery stalks chopped
3 cloves garlic minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried Italian herbs
½ teaspoon paprika
1 tablespoon Worcestershire
28 ounce canned crushed tomatoes
6 cups beef broth
2-3 cups Yukon gold or red potatoes diced
1 ½ cups frozen peas
1 ½ cups frozen corn
shredded Parmesan for topping

Instructions

In a large pot or Dutch oven OR a slow cooker with the sauté function, cook the ground beef over medium heat until browned, breaking it into pieces as it cooks. Drain excess grease if needed.
Add in the diced onion, diced carrots, and chopped celery. Cook for 4–5 minutes until fragrant and softened.
Add the garlic, Italian herbs, paprika, salt, and pepper and stir well to combine.
If using a pot, transfer this mixture to a slow cooker.
Add the Worcestershire, crushed tomatoes, beef broth, and potatoes. Stir well.
Cook on low for 6-8 hours or high for 3-4 hours.
Add the peas and corn and cook another 15-20 minutes, until warmed through.
Taste and adjust seasoning as needed.
Serve topped with shredded Parmesan cheese.

Notes

Storage - store leftover soup in an airtight container for 4-5 days.

Reheat - you can reheat on the stovetop over medium-low heat or in the microwave.

Nutrition