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Mom's Ground Beef and Vegetable Soup

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“From "One Pot Meals for People with Diabetes" This good, family-pleasing soup can be started in the a.m. and is ready to serve when you return home in the p.m. Since the ground beef and carrots must be browned before being added to the slow cooker, you may want to prepare them the night before, then refrigerate them until assembling all the ingredients the next morning.”
5hrs 25mins

Ingredients Nutrition

  • 12 lb extra lean ground beef
  • 2 large carrots, sliced crosswise into thin slices
  • 1 teaspoon Italian herb seasoning (or 1/2 tsp. each dried oregano and basil )
  • beef bouillon cubes or beef bouillon granules
  • 1 12 cups hot water
  • 3 cups vegetable juice
  • 2 tablespoons instant minced onion
  • 2 large bay leaves
  • 1 teaspoon sugar
  • 14-12 teaspoon garlic salt, to taste
  • 14 teaspoon black pepper
  • 14 cup small macaroni pasta
  • 1 (14 ounce) package frozen corn, red bell pepper, celery, and black bean medley or 1 (14 ounce) packagesimilar frozen mixed vegetables
  • 1 12 cups frozen cut green beans, thawed


  1. Combine the beef, carrots, and Italian herb seasoning in a 12-inch nonstick skillet over medium-high heat. Cook, stirring to break up the beef, until is is just cooked through, about 6 minutes.
  2. Put the cooked beef mixture in a 3-quart or larger slow cooker. Stir in the water, bouillon mixture, vegetable juice, onions bay leaves, sugar, 1/4 teaspoon garlic salt, pepper, and pasta. Stir in the frozen vegetable medley and green beans. (The liquid may not cover all the vegetables at this point.).
  3. Cover the cooker, and turn on the high setting for at least 30 and preferably 45 minutes. Turn to the low setting and cook for at least 5 hours and up to 10 hours. Thin the soup with a little hot water before serving, if desired. Taste and add more garlic salt, if desired.
  4. Discard the bay leaves as the soup is served.

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