Print

Cozy Slow Cooker Ground Beef and Vegetable Soup

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

A hearty, hands-off slow cooker soup made with ground beef, frozen mixed vegetables, and a rich tomato broth. Perfect for busy weeknights, this budget-friendly meal is deeply comforting and tastes even better the next day.

Ingredients

Scale
  • 1 lb ground beef (80/20 or 85/15)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled and sliced into rounds
  • 3 celery stalks, sliced
  • 1 lb Yukon Gold or red potatoes, diced into ½-inch cubes
  • 1 can (14.5 oz) crushed tomatoes
  • 4 cups beef broth (low-sodium)
  • 2 cups frozen mixed vegetables (peas, corn, green beans, lima beans)
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Optional: ½ cup small pasta (like ditalini or orzo)

Instructions

  1. Brown the ground beef: 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. Leave about a tablespoon of fat in the pan.
  2. Sauté the aromatics: Add the diced onion to the skillet with the beef. Cook for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Bloom the tomato paste and spices: Push the beef and onions to one side. Add the tomato paste to the empty space and cook for about 30 seconds, stirring constantly. Stir in the oregano, basil, and smoked paprika.
  4. Deglaze the pan: Pour about ½ cup of the beef broth into the hot skillet and scrape up the browned bits. Pour this mixture into the slow cooker.
  5. Layer the ingredients in the slow cooker: Add the diced carrots, celery, and potatoes to the slow cooker first. Pour the crushed tomatoes and remaining beef broth over the top. Stir gently.
  6. Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until potatoes and carrots are fork-tender.
  7. Add frozen vegetables and pasta (if using): About 30 minutes before serving, stir in the frozen mixed vegetables and pasta (if using). Cover and cook for another 20-30 minutes until pasta is tender and vegetables are heated through.
  8. Season and adjust: Taste the broth and add salt and pepper as needed. Start with 1 teaspoon salt and ½ teaspoon pepper, then adjust.
  9. Serve and garnish: Ladle into bowls and top with fresh parsley. Optional: add grated Parmesan cheese.

Notes

For a thicker broth, mash a few potato cubes against the side of the slow cooker before serving. Frozen vegetables should be added in the last 30 minutes to keep them bright and firm. If using a smaller slow cooker, reduce broth by 1 cup. The soup tastes even better the next day.

Nutrition

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

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