Description
A warm and satisfying vegetable beef soup made in a crockpot, perfect for busy weeknights and cozy gatherings.
Ingredients
Scale
- 2 pounds ground beef (browned and drained)
- ½ medium onion (diced)
- 3 potatoes (peeled and diced into 1-inch pieces)
- 16 oz frozen mixed vegetables
- 3 cans diced tomatoes (14.5 oz each)
- 4 cups beef broth
- 2 tsp Italian seasoning
- 1 tsp salt
- ½ tsp pepper
Instructions
- In a skillet over medium heat, brown the ground beef until it’s fully cooked. Make sure to drain any excess fat to keep the soup healthy and flavorful.
- While the ground beef is cooking, prepare your vegetables. Chop the onion and peel and dice the potatoes into 1-inch pieces.
- Transfer the browned beef to a 6-quart crockpot. Add in the onion, diced potatoes, frozen mixed vegetables, diced tomatoes (with their juice), beef broth, Italian seasoning, salt, and pepper. Stir well to combine all the ingredients.
- Cover the crockpot and cook on low for 240-360 minutes or on high for 120-180 minutes. You’ll know it’s done when all the vegetables are tender. Serve hot and enjoy with a slice of crusty bread or a refreshing salad.
Notes
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 70mg