Graceful Little Honey Bee

Slow Cooker Beef and Vegetable Soup

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See how to make this easy and delicious Slow Cooker Beef and Vegetable Soup on gracefullittlehoneybee.com

  I love slow cooker soup recipes that involve LOTS of vegetables and this one fits the bill. The great thing about this recipe is that it is totally customizable to what your family likes or what you have in the pantry. If you don’t like carrots, but you love zucchini or okra then swap them out! This recipe was created from what I had on hand in my pantry so don’t be afraid to change it up to better fit your needs. I really love this dish because it’s delicious, filling and healthy so I hope you will give it a try. Enjoy!

 

Slow Cooker Beef and Vegetable Soup

 

1 lb. cooked ground beef

1 cup frozen corn

1 cup frozen peas
1 cup diced carrots

1 – 14 oz can diced tomatoes

1 yellow onion, diced

1 medium red potato, diced

1 cloves garlic, minced

6 cups beef broth

salt & pepper to taste

 

Step 1: Place everything in slow cooker.

Step 2: Cook on low 8 hours.

 

Slow Cooker Beef and Vegetable Soup

15 minPrep Time

8 hrCook Time

8 hr, 15 Total Time

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Ingredients

  • 1 lb. cooked ground beef
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 cup diced carrots
  • 1 - 14 oz can diced tomatoes
  • 1 yellow onion, diced
  • 1 medium red potato, diced
  • 1 cloves garlic, minced
  • 6 cups beef broth
  • salt & pepper to taste

Instructions

  1. Place everything in slow cooker.
  2. Cook on low 8 hours.
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https://www.gracefullittlehoneybee.com/slow-cooker-beef-and-vegetable-soup/

 

See how to make this easy and delicious Slow Cooker Beef and Vegetable Soup on gracefullittlehoneybee.com

Other posts you might enjoy:

Slow Cooker Corn & Potato Chowder on gracefullittlehoneybee.com Easy Slow Cooker Chili recipe on gracefullittlehoneybee.com

 

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  1. Here's an idea for lunch: homemade vegetable soup and biscuits. Cut up potatoes, carrots, onion, celery, cabbage, garlic minced, canned crushed tomatoes. *Add cooked barley, lima beans, and lentils (a few tablespoons of each), frozen peas and corn. Water too and salt/pepper. The secret is to let it simmer a while after the veggies are tender, to combine the flavors. We make a big pot and freeze some for later. So it's then a fast food lunch or a meatless dinner. *when cooking barley, lima beans, lentils for other dishes, I set some aside and freeze it to use in this vegetable soup. That makes the cooking process faster when doing the soup. I've found if I plan ahead and think ahead, we make a lot of from-scratch-meals go together faster. Such as keeping homemade bisquick in the fridge so I can make biscuits in a flash, we add 1/3 of whole wheat flour to the homemade bisquick (more than a third seems to make the biscuits too heavy but at least we have a bit more fiber/nutrition going!! but also, I add a bit more baking powder to help lift the heavier flour)
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