Slow Cooker Hamburger Vegetable Soup

Slow Cooker Hamburger Vegetable Soup

This version is even faster to prep than the barley soup because the ground beef cooks quickly and the frozen/canned veggies are ready to go.

Ingredients

• 1.5 lbs Ground Beef (lean is best)

• 3 large Yukon Gold potatoes, peeled and diced

• 1 can (14.5 oz) Diced Tomatoes (don’t drain)

• 1 cup Frozen Corn

• 1 cup Frozen Green Beans

• 1/2 cup Frozen Peas

• 2 Carrots, sliced

• 1 Yellow onion, diced

• 2 Tbsp Tomato paste

• 4 cups Beef broth

• 1 Tbsp Worcestershire sauce

• 1 tsp Garlic powder

• 1 tsp Dried oregano or Italian seasoning

• Salt and Pepper to taste

Instructions

1. Brown the Beef: In a skillet over medium-high heat, brown the ground beef with the diced onion until no longer pink. Drain the excess grease.

   • Tip for your salty preference: Season the beef generously with salt and pepper while it browns.

2. Combine: Add the cooked beef/onion mixture to your crockpot.

3. Add Everything Else: Toss in the potatoes, carrots, corn, green beans, peas, diced tomatoes, tomato paste, and all seasonings.

4. Liquid: Pour in the beef broth and Worcestershire sauce. Stir well.

5. Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours (until potatoes and carrots are fork-tender).

6. Adjust Seasoning: Taste the broth before serving. Since you like it salty and savory, this is the time to add an extra splash of Worcestershire or a pinch more salt.