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Cozy Slow Cooker Ground Beef and Vegetable Soup: Easy Recipe

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This hearty slow cooker soup combines ground beef with a medley of vegetables in a savory broth. It’s a simple, comforting meal perfect for busy weeknights, requiring just 15 minutes of active prep time.

Ingredients

Scale
  • 1.5 pounds ground beef (85/15 lean)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 medium carrots, peeled and diced
  • 3 stalks celery, diced
  • 2 medium Yukon Gold or Russet potatoes, peeled and cubed (1/2-inch cubes)
  • 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
  • 14.5 ounce can diced tomatoes (fire-roasted preferred), undrained
  • 2 tablespoons tomato paste
  • 4 cups low sodium beef broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper (plus more to taste)
  • 1 tablespoon olive oil
  • Fresh parsley for garnish (optional)

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook for 6-8 minutes, breaking it up with a wooden spoon, until browned all over. Transfer to a plate lined with paper towels to drain excess fat.
  2. In the same skillet, add diced onion and cook for 3-4 minutes, scraping up browned bits, until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Spray the inside of a 6-quart slow cooker with nonstick cooking spray or brush lightly with oil.
  4. Layer the browned beef, sautéed onions and garlic, carrots, celery, potatoes, frozen mixed vegetables, undrained diced tomatoes, and tomato paste in the slow cooker. Pour beef broth over everything. Add dried thyme, oregano, and bay leaves. Stir gently to combine, ensuring tomato paste dissolves.
  5. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir once more. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until potatoes are tender and vegetables are soft.
  6. About 30 minutes before serving, taste and adjust salt and pepper. Remove bay leaves. If soup is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in; cook 15 more minutes to thicken.
  7. Ladle into bowls, garnish with fresh parsley if desired, and serve hot with crusty bread or crackers.

Notes

For best flavor, brown the beef properly; do not skip this step. Add frozen vegetables during the last hour of cooking if you prefer more texture. Do not lift the lid during the first few hours of cooking. The soup tastes even better the next day.

Nutrition

Keywords: slow cooker soup, ground beef soup, vegetable soup, easy soup recipe, comfort food, weeknight dinner

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