Print

Cozy Slow Cooker Ground Beef and Vegetable Soup – Easy 10-Minute Prep

cozy slow cooker ground beef and vegetable soup - featured image
Print Recipe

A hearty, comforting slow cooker soup made with ground beef and vegetables, requiring only 10 minutes of active prep. Perfect for busy weeknights, this soup is packed with flavor and nutrition.

Ingredients

Scale
  • 1 lb ground beef (85/15)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • 3 large carrots, peeled and diced (about 1.5 cups)
  • 3 celery stalks, diced (about 1 cup)
  • 1 cup frozen corn kernels
  • 1 cup frozen green beans
  • 1 cup frozen peas
  • 4 cups low-sodium beef broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 medium russet potatoes, peeled and diced into ½-inch cubes (about 2 cups)
  • 1 cup chopped kale or spinach (optional)
  • ¼ cup pearl barley or small pasta (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Brown the ground beef in a large skillet over medium-high heat until no longer pink, about 5-7 minutes. Drain excess fat if needed.
  2. Push beef to one side or remove to a plate. Add diced onion to the pan and cook for 3-4 minutes until softened. Add minced garlic and tomato paste, stirring constantly for 1 minute.
  3. Deglaze the pan with Worcestershire sauce and ½ cup beef broth, scraping up browned bits. Simmer for 1 minute, then remove from heat.
  4. Layer diced potatoes, carrots, and celery in the bottom of a 6-quart slow cooker. Add frozen corn and green beans on top.
  5. Spoon the beef and onion mixture over the vegetables.
  6. Add diced tomatoes with juices and remaining beef broth. Sprinkle oregano, thyme, salt, and pepper on top. Nestle bay leaf into liquid.
  7. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
  8. About 30 minutes before serving, stir in frozen peas.
  9. Remove bay leaf. Adjust seasoning to taste. Ladle into bowls and garnish with fresh parsley if desired.

Notes

Don’t skip browning the beef for best flavor. Cut vegetables uniformly (½-inch dice) for even cooking. Layer root vegetables on bottom, meat in middle, delicate vegetables on top. Avoid lifting the lid during cooking. If soup is too thin, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir in; cook on HIGH for 15 minutes. If too thick, add more broth. Potatoes absorb broth overnight, so soup may be thicker on day two.

Nutrition

Keywords: slow cooker soup, ground beef soup, vegetable soup, easy dinner, comfort food, meal prep

Find it online: https://milaspoon.com/cozy-slow-cooker-ground-beef-and-vegetable-soup-easy-10-minute-prep/