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Grandma's Slow Cooker Beef and Vegetable Soup
Grandma's Slow Cooker Beef and Vegetable Soup
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Prep Time:
15 minutes
Cook Time:
360 minutes
Total Time:
375 minutes
Classic slow cooker beef and vegetable soup with a nostalgic touch.
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:
  • Combine beef broth, carrots, celery, parsley, celery seed, and bay leaves in a slow cooker set on High. Cook covered until vegetables are tender, about 2 hours.
  • In a skillet over medium heat, cook the ground beef, onion, and garlic, stirring often to crumble the beef, until the onion turns translucent and the beef is browned, about 10 to 15 minutes. Remove excess fat, then mix in the stewed tomatoes. Bring to a boil, stirring occasionally until the tomatoes break up.
  • Mix the potatoes, corn, green beans, and peas into the simmering soup in the slow cooker, then add the beef mixture. Gently combine all ingredients, cover, and set the slow cooker to High heat. Let it cook for 4 hours.

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