Slow Cooker Beef and Vegetable Soup

Rule #326: Magic happens in the slow cooker.

When I want something hearty and comforting, I go for this Slow Cooker Beef and Vegetable Soup. It’s an easy dinner recipe that’s a dump-and-go wonder! The hearty beef mixed with tons of veggies and comforting broth make for the perfect weeknight meal.

Slow Cooker Beef and Vegetable Soup easy recipe

We serve ours with some cooked white rice. The combo makes for a delicious dinner that’s simple and scrumptious.

Slow Cooker Beef and Vegetable Soup

First, brown a pound of ground sirloin over medium-high heat. You can do this step up to 3 days ahead of time so that you’re not worrying about dirtying a skillet in the morning! Just brown it up, cool it off, and keep it stored in an airtight container in the fridge.

Next, chop yer veggies! You can also do this step ahead of time (about 2 days before).

Now, throw all of your chopped veggies into the bottom of your slow cooker. I use a mixture of chopped onion, red bell pepper, celery, and green beans.

Next, add in 1 lb. of shredded cabbage.

Then, add in a can of petite diced tomatoes (with the juice) and 1 tbs. of tomato paste. We use this tube tomato paste to make it easy to get the amount we need without wasting it like you sometimes do with canned tomato paste. Just store it in the fridge!

Next, sprinkle on some seasonings: 1 tsp. Italian seasoning, 1/2 tsp. garlic powder, 2 tsp. Kosher salt, and 1/2 tsp. freshly ground black pepper.

Now, add in the cooked ground sirloin.

Finally, pour in 1 qt (4 cups) of beef stock.

Stir everything together, cover, and cook on high for 4 1/2 hours or low for 9 hours.

Everything in the soup will cook down into a delicious, comforting soup full of tons of good veggies.

Our kids gobble this stuff up like you wouldn’t believe, too! It makes dinnertime so much easier when you’re not bartering with the natives to take bites.

Easy recipe Slow Cooker Beef and Vegetable Soup

The leftovers of this soup can last for up to 5 days in the fridge. Just add in a little extra beef stock to thin it out, if needed.

Slow Cooker Beef and Vegetable Soup Recipe

This recipe makes 6 hearty portions coming in at 200 calories each, 8g of fat, 11g of net carbs, and 21g of protein (rice not included). Not bad for a delicious slow cooker dinner!

Slow Cooker Beef and Vegetable Soup

1 lb. ground sirloin
1 small yellow onion, chopped
16 oz. shredded cabbage
1 cup green beans, chopped
1 cup celery, chopped
1 red bell pepper, chopped
1 (14.5-oz.) can petite diced tomatoes (with juice)
1 tbs. tomato paste
1 tsp. Italian seasoning
½ tsp. garlic powder
2 tsp. Kosher salt
½ tsp. freshly ground black pepper
4 cups (1 qt.) beef stock
Cooke rice or egg noodles, for serving

Cook ground sirloin in a skillet until browned, stirring occasionally (this can be done up to 3 days ahead of time).

Place all remaining ingredients in the slow cooker, then stir in cooked beef. Cover and cook on high for 4½ hours or low for 9 hours. Serve over cooked rice or egg noodles.

Tip: When reheating leftovers, add a little bit more beef stock to thin it out if needed.

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