Easy Slow Cooker Beef Veggie Soup
"Great hearty soup."
photo by berry271
- Ready In:
- 4hrs 30mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1 lb lean ground beef
- 1 medium onion, chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 3 cups water
- 3 medium potatoes, peeled and cut into bite sized pieces
- 1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
- 1 (11 1/2 ounce) can V8 vegetable juice
- 1 cup chopped celery
- 1 cup sliced carrot
- 2 teaspoons sugar
- 1 tablespoon dried parsley flakes
- 2 teaspoons dried basil
- 1 bay leaf
directions
- In a nonstick skillet cook beef and onion over medium heat until meat is no longer pink; drain.
- Transfer to a 5-qt slow cooker.
- Add the remaining ingredients.
- Cover and cook on low for about 4 hours or until vegetables are tender.
- Discard bay leaf before serving.
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Reviews
-
This is a very yummy and comforting soup. It reminds me very much of the beef vegetable soup that my grandmother makes, and since she doesn't use a recipe, this is probably the closest I will get. I have found that substituting ground sausage for the ground beef and carrot juice for the V8 also works. I would also note that my recipe says to cook on low for 9-11 hours. I am sure it would be ok as directed in this recipe, but it is also ok to leave in on low for longer, as that can be helpful sometimes too. -
i lost a similar recipe that i had. so to match the one i lost, i added to this: 1 cup of chopped cabbage 1/3 cup of uncooked rice 2 cans of beef broth. it turned out delicious!!! will make many times. -
Delicious! I cooked it on low for 4 hours and then the cooker switched to warm for several more hours and it was great -- even after being in the cooker for 12 hours (4 hours on low and the rest on warm). Thanks iluvmythomas for sharing -- this is on my list of busy weekday meals that are delicious, filling and can wait.
Tweaks
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This is a very yummy and comforting soup. It reminds me very much of the beef vegetable soup that my grandmother makes, and since she doesn't use a recipe, this is probably the closest I will get. I have found that substituting ground sausage for the ground beef and carrot juice for the V8 also works. I would also note that my recipe says to cook on low for 9-11 hours. I am sure it would be ok as directed in this recipe, but it is also ok to leave in on low for longer, as that can be helpful sometimes too.
RECIPE SUBMITTED BY
iluvmythomas
United States
Hi everyone. I am a 30 year old who loves to cook and try new recipes. I am married to my Marine now for 10 years. Our son is 8 and our daughter is 5. Right now we are stationed in North Carolina but all our family lives back in WI.
