Slow Cooker Ground Beef Vegetable Soup is a comforting tomato-based soup full of vegetables!
Yesterday it rained all day long, and I woke up this morning to discover that it’s still raining! That’s actually fairly unusual where I live in Florida, as we typically get short, smaller thundershowers that last for about ten minutes at a time. We joke that if you have plans for an outdoor activity and it starts to rain, just wait five minutes and then you can proceed as you planned.
Well, that wasn’t the case yesterday. It was actually nice in a way. I like to listen to the rain.
I grew up in a state where we would get large thunderstorms during the spring and I loved it! On my recent trip to Arkansas, a storm came through one night and I thoroughly enjoyed the sound of the thunder echoing across the valley behind the mountain. There’s something beautiful and awe inspiring about watching a thunderhead roll across the sky.
Sitting here listening to the rain has got me thinking about soup, and so today I’m sharing one of my favorite soup recipes, Ground Beef Vegetable Soup.
There are several good reasons for loving this easy-to-make soup. First, it’s just plain delicious. 🙂 Also, it’s easily customizeable. Don’t want beef? Use ground turkey (I usually do this). Vegetarian? Leave out the meat and add a couple cans of black beans or kidney beans. Additionally, this soup is made in the slow cooker, which means you can just toss the ingredients in, cover, and go! I used to always think of slow cooker meals as more of a winter thing, but the reality is that they are great for hot summer days too because you don’t have to turn on your oven.
When I was young, I actually referred to this Ground Beef Vegetable Soup by another name, “Mom’s Healing Soup”. If I was sick and Mom put together some of this soup and I ate a big bowl, it seemed like it would just fix me right up. I always felt better afterward.
So, basically, summer or winter, healthy or sick, this soup is wonderful. 🙂
Ground Beef (or Turkey) Vegetable Soup
- 1 lb. ground beef (OR turkey OR you can use 2 cans of beans for a vegetarian option)
- 1 26 oz. package frozen mixed vegetables (I use corn, carrots, green beans, and peas)
- 4 14.5 oz. cans petite diced tomatoes
- 1 10.5 oz. can cream of mushroom soup
- 3 to 4 medium potatoes, roughly chopped
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
Brown ground beef or turkey in saucepan over medium heat. Drain. (If using beans, just skip this step.)
Add ground beef and all other ingredients to slow cooker and stir lightly to combine. Cook on high for 6-7 hours or until potatoes are tender. Best served with crusty whole wheat bread!
~K in the Kitchen