Effortless & Flavorful: Slow Cooker Ground Beef and Vegetable Soup

There’s nothing quite like a warm, comforting bowl of soup, especially on a chilly day. And when that soup is packed with hearty ground beef, nutritious vegetables, and requires minimal effort thanks to the magic of a slow cooker, it’s a weeknight dinner winner! This Slow Cooker Ground Beef and Vegetable Soup recipe is not only incredibly easy to make, but it’s also incredibly versatile. You can customize it with your favorite vegetables, adjust the seasonings to your liking, and even add pasta or rice for a heartier meal. Get ready to enjoy a delicious and satisfying soup that practically cooks itself!

Why You’ll Love This Slow Cooker Soup

• Effortless: The slow cooker does all the work! Simply brown the beef, toss everything into the pot, and let it simmer.
• Flavorful: The long cooking time allows the flavors to meld together beautifully, creating a rich and satisfying soup.
• Versatile: Easily customizable with your favorite vegetables and seasonings.
• Healthy: Packed with lean protein and plenty of vegetables.
• Freezer-Friendly: Make a big batch and freeze leftovers for easy weeknight meals.
• Budget-Friendly: Uses affordable ingredients that you likely already have on hand.

Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need for this delicious soup:

• Ground Beef: Opt for lean ground beef (90/10 or 93/7) to minimize grease. You can also use ground turkey or ground chicken if you prefer.
• Onion: Adds a foundational layer of flavor. Yellow or white onion works best.
• Garlic: Essential for that savory, aromatic touch. Freshly minced garlic is highly recommended.
• Carrots: Adds sweetness, color, and nutrients.
• Celery: Contributes to the classic soup flavor profile.
• Diced Tomatoes: Canned diced tomatoes provide a juicy, slightly acidic base. You can use plain diced tomatoes or fire-roasted for a smoky flavor.
• Tomato Paste: Intensifies the tomato flavor and adds richness.
• Beef Broth: The liquid base of the soup. Low-sodium beef broth allows you to control the salt level.
• Italian Seasoning: A blend of herbs that adds depth and complexity.
• Bay Leaf: Infuses the soup with a subtle, aromatic flavor. Remember to remove it before serving.
• Salt and Pepper: To taste.
• Optional Vegetables: Potatoes, corn, green beans, zucchini, peas, cabbage, spinach, or kale.
• Optional Add-Ins: Pasta (ditalini, elbow macaroni, or egg noodles), rice, barley, or beans (kidney beans, cannellini beans, or black beans).

Step-by-Step Instructions

Follow these easy steps to make the best Slow Cooker Ground Beef and Vegetable Soup:

1. Brown the Ground Beef: In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon as it cooks. Drain off any excess grease. This step can be skipped if you’re really short on time, but browning the beef adds a richer flavor to the soup.
2. Sauté the Aromatics (Optional): Add the chopped onion and garlic to the skillet and sauté for 3-5 minutes, or until softened and fragrant. This step enhances the flavor of the soup, but it can be skipped if you’re short on time.
3. Combine Ingredients in the Slow Cooker: Transfer the browned ground beef (and sautéed onion and garlic, if using) to a slow cooker. Add the carrots, celery, diced tomatoes (with their juice), tomato paste, beef broth, Italian seasoning, bay leaf, salt, and pepper.
4. Add Optional Vegetables: If you’re using any optional vegetables like potatoes, corn, green beans, zucchini, or cabbage, add them to the slow cooker now. Heartier vegetables like potatoes and carrots will need longer cooking times. So add them at the beginning. Leafy greens like spinach or kale should be added in the last 30 minutes of cooking to prevent them from becoming mushy.
5. Cook on Low or High: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The soup is ready when the vegetables are tender.
6. Add Optional Add-Ins (if using): If you’re adding pasta, rice, or barley, do so in the last 30-60 minutes of cooking time, depending on the type of pasta or grain. Cook until the pasta or grain is tender. Beans, if using canned, should also be added in the last 30 minutes to avoid them becoming mushy.
7. Remove Bay Leaf and Season: Before serving, remove the bay leaf. Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or Italian seasoning to your liking.
8. Serve and Enjoy: Ladle the soup into bowls and serve hot. Garnish with fresh parsley, shredded cheese, or a dollop of sour cream, if desired.

Tips for the Best Slow Cooker Soup

• Don’t overcook the vegetables: Keep an eye on the vegetables, especially if you’re using the high setting on your slow cooker. Overcooked vegetables can become mushy.
• Use low-sodium broth: This allows you to control the salt level of the soup.
• Adjust the thickness: If you prefer a thicker soup, you can stir in a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes of cooking.
• Add acidity: A splash of red wine vinegar or lemon juice at the end can brighten up the flavors of the soup.
• Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce for a kick.
• For extra flavor: Consider adding a Parmesan cheese rind to the slow cooker while it simmers. Remove it before serving.
• Let the soup simmer a bit longer: If you have the time, letting the soup simmer on the warm setting for an hour or two after it’s cooked can further enhance the flavors.

Variations and Substitutions

The beauty of this recipe is that it’s incredibly adaptable. Here are some ideas for variations and substitutions:

• Different Protein: Swap the ground beef for ground turkey, ground chicken, Italian sausage (remove from casings), or even shredded cooked chicken or beef.
• Vegetarian/Vegan: Omit the ground beef and use vegetable broth instead of beef broth. Add lentils or beans for protein.
• Spicy Soup: Add a pinch of red pepper flakes, diced jalapenos, or a dash of hot sauce.
• Creamy Soup: Stir in a splash of heavy cream or half-and-half at the end.
• Add Beans: Kidney beans, cannellini beans, black beans, or chickpeas would all be delicious additions.
• Add Greens: Spinach, kale, or chard can be added in the last 30 minutes of cooking.
• Different Herbs and Spices: Experiment with different herbs and spices, such as oregano, thyme, rosemary, paprika, or garlic powder.
• Add Wine: A splash of red wine can add depth of flavor. Add it to the skillet after browning the beef and let it simmer for a few minutes before transferring everything to the slow cooker.
• Fire-Roasted Tomatoes: Use fire-roasted diced tomatoes for a smoky flavor.

Serving Suggestions

This Slow Cooker Ground Beef and Vegetable Soup is delicious on its own, but here are some serving suggestions to elevate your meal:

• Crusty Bread: Serve with a side of crusty bread for dipping.
• Grilled Cheese: A classic pairing!
• Salad: A simple side salad adds a refreshing contrast.
• Toppings: Garnish with fresh parsley, shredded cheese, sour cream, a dollop of pesto, or croutons.

Make Ahead and Storage Instructions

This soup is perfect for making ahead of time. It actually tastes even better the next day as the flavors have had time to meld together. Here’s how to store it:

• Refrigerator: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
• Freezer: Let the soup cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Reheating Instructions

You can reheat the soup on the stovetop or in the microwave:

• Stovetop: Pour the soup into a pot and heat over medium heat, stirring occasionally, until heated through.
• Microwave: Place the soup in a microwave-safe bowl and heat on high for 2-3 minutes, or until heated through. Stir halfway through.

Recipe

Slow Cooker Ground Beef and Vegetable Soup

Prep time: 20 minutes
Cook time: 4-8 hours
Servings: 6-8

Ingredients:

* 1 pound lean ground beef
* 1 medium yellow onion, chopped
* 2 cloves garlic, minced
* 2 carrots, peeled and diced
* 2 celery stalks, diced
* 1 (14.5 ounce) can diced tomatoes, undrained
* 2 tablespoons tomato paste
* 6 cups beef broth
* 2 teaspoons Italian seasoning
* 1 bay leaf
* 1 teaspoon salt, or to taste
* 1/2 teaspoon black pepper, or to taste
* Optional vegetables: 1 cup chopped potatoes, 1 cup frozen corn, 1 cup frozen green beans, 1 cup chopped zucchini, 1 cup chopped cabbage, 2 cups spinach or kale
* Optional add-ins: 1/2 cup ditalini pasta, 1/2 cup cooked rice, 1/2 cup cooked barley, 1 (15 ounce) can kidney beans, drained and rinsed, 1 (15 ounce) can cannellini beans, drained and rinsed, 1 (15 ounce) can black beans, drained and rinsed
* Optional garnishes: Fresh parsley, shredded cheese, sour cream

Instructions:

1. Brown the Ground Beef: In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon as it cooks. Drain off any excess grease.
2. Sauté the Aromatics (Optional): Add the chopped onion and garlic to the skillet and sauté for 3-5 minutes, or until softened and fragrant.
3. Combine Ingredients in the Slow Cooker: Transfer the browned ground beef (and sautéed onion and garlic, if using) to a slow cooker. Add the carrots, celery, diced tomatoes (with their juice), tomato paste, beef broth, Italian seasoning, bay leaf, salt, and pepper.
4. Add Optional Vegetables: If you’re using any optional vegetables like potatoes, corn, green beans, zucchini, or cabbage, add them to the slow cooker now. Heartier vegetables like potatoes and carrots will need longer cooking times, so add them at the beginning. Leafy greens like spinach or kale should be added in the last 30 minutes of cooking to prevent them from becoming mushy.
5. Cook on Low or High: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The soup is ready when the vegetables are tender.
6. Add Optional Add-Ins (if using): If you’re adding pasta, rice, or barley, do so in the last 30-60 minutes of cooking time, depending on the type of pasta or grain. Cook until the pasta or grain is tender. Beans, if using canned, should also be added in the last 30 minutes to avoid them becoming mushy.
7. Remove Bay Leaf and Season: Before serving, remove the bay leaf. Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or Italian seasoning to your liking.
8. Serve and Enjoy: Ladle the soup into bowls and serve hot. Garnish with fresh parsley, shredded cheese, or a dollop of sour cream, if desired.

Nutritional Information (Approximate per serving):

* Calories: 250-350
* Protein: 20-25g
* Fat: 10-15g
* Carbohydrates: 20-30g
* Fiber: 5-7g

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Conclusion

This Slow Cooker Ground Beef and Vegetable Soup is a comforting, convenient, and customizable meal that’s perfect for busy weeknights. With minimal effort and maximum flavor, it’s sure to become a family favorite. So gather your ingredients, toss them in the slow cooker, and let the magic happen! Enjoy!