Description
This Slow Cooker Vegetable Beef Soup is a hearty, comforting dish packed with tender ground chuck, a medley of vegetables, and rich tomato flavors. Perfect for a cozy meal, it combines easy prep with slow-cooked depth, blending savory seasoned beef with wholesome veggies and a flavorful broth for an all-in-one satisfying soup.
Ingredients
Scale
Meat and Seasoning
- 1 ½ – 2 pounds ground chuck
- 1 tablespoon Southern Soul House Seasoning
- 1 teaspoon salt
Vegetables
- 1 medium chopped onion
- 2 medium peeled and diced potatoes
- 2 10 ounce packages of frozen mixed vegetables
Tomatoes and Liquids
- 1 28 ounce can crushed tomatoes
- 1 10 ounce can Rotel tomatoes with green chilies
- 1 32 ounce box beef broth
- 1 cup water
Instructions
- Brown the Beef: In a large cast-iron skillet over medium-high heat, thoroughly brown the ground chuck. Once cooked through, stir in the Southern Soul House Seasoning to evenly coat and infuse the meat with flavor. Then transfer the seasoned beef into the slow cooker.
- Add Remaining Ingredients: To the slow cooker, add the crushed tomatoes, Rotel tomatoes with green chilies, chopped onion, diced potatoes, frozen vegetables, beef broth, water, and salt. Stir all ingredients together until well combined to ensure flavor distribution.
- Cook the Soup: Cover and cook on low heat for 6 to 8 hours, or alternatively on high heat for 5 to 6 hours. This slow cooking allows the flavors to meld beautifully and the vegetables to become tender.
- Final Seasoning and Serve: Once cooking is complete, stir the soup thoroughly, taste it, and adjust seasoning if needed. Ladle the hot soup into bowls and optionally garnish with fresh parsley for an appealing presentation and added freshness.
Notes
- For a spicier soup, add extra diced jalapeños or hot sauce along with the Rotel tomatoes.
- Using fresh vegetables instead of frozen will require adjusting the cooking time slightly to ensure all vegetables are tender.
- This soup can be made a day ahead and reheated to develop deeper flavors.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- To make it lower in fat, you can substitute ground chuck with lean ground beef or ground turkey.