This slow cooker beef and vegetable soup is a nice flavorful, hearty meal. It is actually raining here in Southern California today. It is our first real rain of the season. When it is cold and wet, I love to serve hot bowls of soup for dinner. This slow cooker soup is simple to put together with the help of ground beef, frozen vegetables and a slow cooker. You can easily use fresh vegetable too, if they are available.
This vegetable soup can be easily modified by adding different vegetables. It does require about 15 minutes of preparation before the cooker can be turned on, so be sure to allow time for browning the beef and cutting the potatoes. (You can do both the night before if you refrigerate them and soak the potatoes in water)
By the way, if you have not tried using a slow cooker liner, I highly recommend it as they are great for easy clean ups later.
Slow Cooker Beef Vegetable Soup
1/2 tablespoon oil
1 1/2 ground beef
3 cans beef broth
1/4 cup onion, chopped
3 cups potatoes (peeled and diced)
1 14.5 oz can diced tomatoes
1 16 oz. bag frozen vegetables
1 teaspoon salt
1/2 teaspoon oregano
dash of garlic salt and pepper
Heat oil in skillet and add ground beef and onion. Cook until beef is brown and onions become translucent.
While meat is browning, peel and chop potatoes into chunks.
When beef is brown, add to slow cooker along with the potatoes. Add bagged vegetables and beef broth and seasonings.
Cover and cook on low for 10-12 hours.
When it is finished you will have a wonderful beef vegetable soup. Also, you house will smell amazing because there is nothing like something cooking on the stove to make a home comforting and welcoming.
It’s a wonderful tasting hearty soup.
What is the weather like in your home town today?