Slow Cooker Beef Vegetable Soup Recipe

I enjoy having my mother at our home. When she’s here I get a lot of help in the kitchen which gives me a much needed break. While Mom was here last week she made a batch of her delicious beef vegetable soup using my slow cooker. She tossed everything into the crock at 10 in the morning and it was ready for dinner.

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One of the things I like about this recipe is that it’s not spicy in any way. As I’ve gotten older my tummy can’t handle hot and spicy foods. This is more on the plain side like the soup my grandmother made. Even though it’s plain…it’s good!

Slow Cooker Beef Vegetable Soup Recipe

1 pound lean ground beef, cooked and drained
1 (15.25 ounce) can whole kernel corn, undrained
1 (15 ounce) can green beans
1 (15 ounce) can carrots with juice
1 (15 ounce) can sliced potatoes with juice
1 (28 ounce) can crushed tomatoes
1 (4 or 8 ounce) can tomato sauce
1 (1.25 ounce) package beef with onion soup mix
salt and ground black pepper to taste

Brown your ground beef until no longer pink. Drain away grease. Spoon ground beef into the slow cooker. Add in the rest of the ingredients listed above, stirring after each addition. Place on lid. Slow cook over low heat for 6 hours or on high heat for 2 1/2 hours until done. Serve immediately.

This beef veggie soup freezes well. Let it completely cool before placing it into freezer containers. Label and freeze for up to 9 months.

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