Ground Beef and Veggie Soup Crock Pot
Warm up your day with this hearty and wholesome Ground Beef and Veggie Soup made in your Crock Pot! Bursting with tender vegetables like carrots, celery, potatoes, and green beans, this soup is enriched with savory ground beef, a rich tomato base, and aromatic herbs like thyme and oregano. Perfect for a no-fuss meal, this slow-cooker recipe boasts a prep time of just 20 minutes, and the Crock Pot does the rest, blending flavors seamlessly over hours of low, slow cooking. Serve steaming bowls of this comfort-packed soup with crusty bread for an easy, satisfying dinner that the whole family will love. Ideal for meal prepping or cozy weeknight dinners, this dish is a must-try for soup lovers seeking a nutritious and delicious one-pot wonder!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 2 cups Carrots, peeled and sliced
- 1 cup Celery, chopped
- 2 cups Potatoes, peeled and diced
- 1 cup Frozen green beans
- 1 cup Frozen corn kernels
- 28 ounces Diced tomatoes (canned)
- 4 cups Beef broth
- 2 tablespoons Tomato paste
- 2 cloves Garlic, minced
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Add the ground beef and cook until browned, breaking it up into crumbles with a wooden spoon. This should take about 5-7 minutes.
Drain excess fat from the cooked beef and transfer it to the Crock Pot.
In the same skillet, sauté the diced onion and minced garlic for 2-3 minutes until softened and fragrant, then transfer to the Crock Pot.
Add the carrots, celery, potatoes, green beans, and corn to the Crock Pot.
Pour in the diced tomatoes (with their juices) and beef broth.
Stir in the tomato paste, dried thyme, dried oregano, salt, black pepper, and place the bay leaf on top.
Gently mix all ingredients to combine, ensuring an even distribution of vegetables and seasoning.
Cover the Crock Pot with its lid and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the vegetables are tender.
Remove the bay leaf and give the soup a final stir before serving.
Taste and adjust seasoning, adding more salt or pepper if needed.
Ladle the soup into bowls and serve hot with crusty bread or crackers if desired.
Nutrition Facts
Calories |
2167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.1 g | 131% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 8184 mg | 356% | |
| Total Carbohydrate | 223.6 g | 81% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 72.4 g | ||
| Protein | 108.2 g | 216% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 582 mg | 45% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 7977 mg | 170% | |
*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.
