Crock Pot Roadkill Soup
Warm, hearty, and packed with rustic flavors, Crock Pot Roadkill Soup is comfort food at its finest. Whether you use ground beef or opt for ground venison to add a unique, gamey flair, this slow-cooked soup is brimming with nutritious vegetables like carrots, celery, potatoes, and peas. Simmered in savory beef broth with aromatic herbs like thyme and oregano, it’s the perfect meal to cozy up with on a chilly evening. With just 20 minutes of prep time and the magic of a slow cooker, this recipe not only delivers rich, homestyle flavor but also makes for a stress-free dinner for the whole family. Serve it with crusty bread for the ultimate hearty experience. Perfect for those seeking easy slow cooker recipes or a twist on classic vegetable beef soup, this dish guarantees both flavor and nostalgia in every bowl!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound ground beef (or ground venison, if preferred for a more 'authentic' twist)
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, chopped
- 3 medium potatoes, peeled and diced
- 3 garlic cloves, minced
- 4 cups beef broth
- 14.5 ounces diced tomatoes (with juice)
- 1 cup frozen corn kernels
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bay leaf
Instructions
In a skillet, brown the ground beef over medium-high heat until fully cooked. Drain any excess fat and transfer the cooked beef to the crock pot.
Add the diced onion, sliced carrots, chopped celery, and diced potatoes into the crock pot.
Stir in the minced garlic, beef broth, and diced tomatoes (with their juice).
Add the frozen corn and peas to the mixture, followed by the dried thyme, oregano, salt, pepper, and bay leaf.
Stir all the ingredients together until well combined.
Cover the crock pot with its lid and set it to cook on low for 6-8 hours, or until the vegetables are tender and the flavors have melded together.
Taste and adjust seasoning as needed, removing the bay leaf before serving.
Ladle the soup into bowls and serve hot with some crusty bread on the side, if desired.
Nutrition Facts
Calories |
2248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.2 g | 126% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 6717 mg | 292% | |
| Total Carbohydrate | 234.4 g | 85% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 57.9 g | ||
| Protein | 121.8 g | 244% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 529 mg | 41% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 7673 mg | 163% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
