Slow Cooker Ground Beef And Vegetable Soup Food

SLOW COOKER BEEF WITH ROOT VEGETABLES

Steps:

• Arrange onion, potatoes, carrots, turnip, and rutabaga in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.
• Whisk together tomato sauce, brown sugar, chili powder, cumin, mustard powder, and garlic powder. Pour mixture over beef. Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
• Serve 1/3 of beef and all of the vegetables with this meal. Shred and refrigerate remaining beef until ready to use.

SLOW COOKER BEEF VEGETABLE SOUP

Steps:

• Place meat, corn, green beans, carrots, potatoes, tomatoes, soup mix, and salt and pepper to taste into the slow cooker; stir to combine.
• Cook on LOW for at least 6 hours. Add water if necessary.

VEGETABLE SOUP WITH HAMBURGER

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. In a 5-qt. slow cooker, combine the remaining ingredients. Stir in beef mixture. Cover and cook on low for 8-10 hours or until the vegetables are tender.

SLOW-COOKED BEEF VEGETABLE SOUP

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the tomato juice, mixed vegetables, potatoes and soup mix. , Cover and cook on low for 8-10 hours.

SLOW COOKER VEGETABLE SOUP WITH GROUND BEEF

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain.
• Combine vegetables, garbanzo beans, tomato soup, zucchini, and Italian seasoning in a slow cooker. Add cooked beef and water; mix together. Cover and cook on Low until flavors combine, about 8 hours.

SLOW COOKER BEEF & VEGETABLE SOUP

Steps:

• Season beef with black pepper and coat with flour.
• Heat oil in skillet.
• Add beef and cook until browned.
• Place onions, cabbage, potatoes, carrots, garlic and thyme in slow cooker.
• Top with browned beef.
• Mix tomato paste, coffee and 1 cup broth, making sure tomato paste is dissolved.
• Pour coffee mixture and remaining broth into slow cooker.
• Cover and cook on LOW 8-10 hours or until done.
• I add salt at the end to suit our taste and stir well.
• Serve with sour cream and chopped green onions, if desired.
• Notes: You can also use lower sodium or certified organic beef broth in place of the regular beef broth.
• I also save time by buying meat that has already been cut into cubes. Sometimes I still have to cut the cubes smaller, though.
• I also cut the vegetables the night before to save prep time in the morning.

VEGETABLE BEEF SOUP - SLOW COOKER

Steps:

• In a slow cooker, combine the first 12 ingredients.
• Cover and cook on high for 6 hours.
• Add vegetables, cover and cook for 2 hours longer or until meat and vegetables are tender.

HEARTY BEEF VEGGIE SOUP

Steps:

• In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Transfer to a 5-qt. slow cooker. Stir in V8 juice, coleslaw mix, tomatoes, Worcestershire sauce, basil and pepper. Cover and cook on low for 3-4 hours or until heated through. Add corn and green beans during the last 30 minutes of cooking.

SLOW COOKER VEGETABLE BEEF SOUP

Steps:

• In a 5-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 6 hours. Add vegetables; cover and cook on high 2 hours longer or until the meat and vegetables are tender.

SLOW COOKER BEEF AND VEGGIES

Steps:

• Place chuck roast in a slow cooker. Add potatoes, carrots, and onion. Top with onion soup mix, cooking sherry, Worcestershire sauce, Italian seasoning, beef bouillon, garlic powder, black pepper, salt, and rosemary. Add enough water to cover meat and vegetables.
• Cook on Low until meat and vegetables are cooked through and tender, about 8 hours.
• Heat a small saucepan over medium-high heat and melt butter. Whisk in flour until a paste forms. Add 1 cup of liquid from the slow cooker and whisk until well combined. Whisk flour mixture into the liquid in the slow cooker until thoroughly combined and liquid has thickened, about 20 minutes more.

SLOW COOKER VEGETABLE BEEF SOUP

Steps:

• Place the beef in a skillet over medium heat. Mix in green bell pepper. Cook and stir until beef is brown and peppers are tender. Drain grease, and transfer to a slow cooker.
• Mix crushed tomatoes and mixed vegetables into the slow cooker. Pour in beef broth, soy sauce, and Worcestershire sauce. Season with salt and pepper.
• Cover and cook 7 hours on low.
• Mix pasta into the slow cooker during the last 15 minutes of cook time.

EASIEST SLOW COOKER VEGETABLE BEEF SOUP

Steps:

• Combine all ingredients in slow cooker and mix together. Set slow cooker on low and cook for at least 6 hours. Add water if necessary. *I sometimes add a can of beef broth to the mixture.

EASY SLOW COOKER BEEF VEGGIE SOUP

Steps:

• In a nonstick skillet cook beef and onion over medium heat until meat is no longer pink; drain.
• Transfer to a 5-qt slow cooker.
• Add the remaining ingredients.
• Cover and cook on low for about 4 hours or until vegetables are tender.
• Discard bay leaf before serving.

GRANDMA'S SLOW COOKER BEEF AND VEGETABLE SOUP

Steps:

• Stir the beef broth, carrots, celery, parsley, celery seed, and bay leaves into a slow cooker set on High, cover, and cook until the vegetables are tender, about 2 hours.
• Place the ground beef, onion, and garlic into a skillet over medium heat. Cook, stirring frequently to break the beef into small pieces, until the onion is translucent and the beef is browned and no longer shows pink areas, 10 to 15 minutes. Drain off fat, and stir the stewed tomatoes into the beef mixture. Bring to a boil over medium heat, and cook, stirring frequently, until the tomatoes are broken up into small pieces.
• Stir the potatoes, corn, green beans, and peas into the soup in the slow cooker, and add the beef mixture. Stir everything together, cover, and set the slow cooker on High. Cook for 4 hours.