Slow Cooker Beef and Vegetable Soup Recipe: Grandma's Classic Comfort Food

Ingredients

• 1 (32 fluid ounce) container beef broth, or more if needed
• 3 carrots, cut into bite-size pieces
• 1 large stalk celery, cut into bite-size pieces
• 1.5 tablespoons chopped fresh parsley
• 0.5 teaspoon celery seed
• 2 bay leaves
• 1 pound lean ground beef
• 1 onion, chopped
• 1 clove garlic, minced, or to taste
• 1 (14.5 ounce) can stewed tomatoes
• 2 potatoes, peeled and cut into bite-size pieces
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (15 ounce) can green beans, drained
• 1 (15 ounce) can peas, drained

Instructions

1. Combine beef broth, carrots, celery, parsley, celery seed, and bay leaves in a slow cooker. Set on High, cover, and cook for about 2 hours, or until the vegetables are tender.
2. In a skillet over medium heat, cook ground beef, onion, and garlic, breaking the beef into small pieces. Cook until the onion is translucent and the beef is browned, approximately 10 to 15 minutes. Drain off any excess fat, then stir in the stewed tomatoes. Bring the mixture to a boil over medium heat, stirring frequently until the tomatoes break down.
3. Add potatoes, corn, green beans, and peas to the soup in the slow cooker. Incorporate the beef mixture, stirring well to combine. Cover and set the slow cooker on High. Cook for 4 hours.

Nutrition

• Calories: 375 kcal
• Fat Content: 11 g
• Fiber Content: 7 g
• Sugar Content: 8 g
• Sodium Content: 1084 mg
• Protein Content: 30 g
• Cholesterol Content: 67 mg
• Carbohydrate Content: 41 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g