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Cozy Slow Cooker Ground Beef and Vegetable Soup

cozy slow cooker ground beef and vegetable soup - featured image
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A hearty and comforting slow cooker soup made with ground beef, a medley of vegetables, and a rich, savory broth. This set-it-and-forget-it meal is perfect for busy weeknights and tastes even better the next day.

Ingredients

Scale
  • 1 ½ pounds ground beef (80/20 works best)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • 3 medium carrots, peeled and diced (about 1 ½ cups)
  • 3 celery stalks, diced (about 1 cup)
  • 2 medium russet potatoes, peeled and cubed (about 2 cups)
  • 1 cup frozen green beans
  • 1 cup frozen corn kernels
  • 1 cup frozen peas (add in the last 30 minutes)
  • 4 cups low-sodium beef broth
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • 1 cup chopped kale or spinach (optional)
  • ¼ cup chopped fresh parsley (for garnish, optional)
  • Grated Parmesan cheese (for serving, optional)

Instructions

  1. 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. Leave about a tablespoon of fat in the pan.
  2. Add the diced onion to the skillet and cook for 3 minutes until softened. Stir in the minced garlic and tomato paste, and cook for 1 minute until fragrant.
  3. While the beef browns, wash and chop the carrots, celery, and potatoes into uniform half-inch cubes.
  4. Transfer the browned beef and onion mixture to a 5 to 6-quart slow cooker.
  5. Add the diced carrots, celery, potatoes, frozen green beans, and frozen corn to the slow cooker.
  6. Pour in the beef broth and the can of diced tomatoes with their juices. Add the Worcestershire sauce, bay leaves, dried thyme, dried oregano, and smoked paprika. Stir to combine.
  7. Cover the slow cooker and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the potatoes are fork-tender.
  8. About 30 minutes before serving, stir in the frozen peas and any optional greens (kale or spinach). Cover and cook for the remaining 30 minutes.
  9. Remove the bay leaves. Taste and adjust seasoning with additional salt and pepper if needed.
  10. Ladle into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired.

Notes

Browning the beef with tomato paste and garlic is essential for deep flavor. Layer denser vegetables at the bottom of the slow cooker. This soup tastes even better the next day. For a thicker soup, mash some potatoes against the side of the slow cooker or stir in a cornstarch slurry.

Nutrition

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

Find it online: https://sagestirs.com/cozy-slow-cooker-ground-beef-and-vegetable-soup/