One of my favorite soups for the slow cooker is Beef Vegetable Soup. It is really easy, and makes a pretty filling meal. You can easily pair it with a salad, or in our case usually Olive Garden Breadsticks. I’m not kidding…straight out of the oven, these breadsticks taste just like Olive Garden! Back to the soup…..
Beef Vegetable Soup
1 pound browned ground beef
1 medium onion, finely chopped
2-3 potatoes, diced
2 celery stalks, chopped
3 carrots, diced (I use baby carrots-takes out the cutting step)
2 cans beef broth (I save my broth from roasts, freeze it, and add it to the soup)
1 cup frozen peas
*In a medium saucepan, brown the ground beef.
*Chop or dice your vegetables.
*Add the beef, carrots, celery, onion, and carrots to the slow cooker.
*Cover with the beef broth. If you don’t have enough beef broth to just cover the ingredients, add a little water.
*Cover and cook on low for 6-7 hours.
*About 15 minutes before serving, add the frozen peas.
Note: You could make this on the stovetop, just bring it all to a boil and then reduce it to a simmer. Simmer for about half an hour.
What I like about this soup, is you can add or delete any ingredients, depending what you have on hand. Or, if you don’t like a lot of potatoes in your soup, don’t add as many.