Vegetable Soup Recipe

This Slow Cooker Vegetable Soup is full of ground beef, potatoes, corn, carrots, peas, and green beans. Everything cooks in a tasty tomato broth. It is a warm, filling meal that is easy to make and great for the whole family.

Ingredients

• 500g (1 lb) ground beef
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 medium potatoes, peeled and diced
• 3 carrots, diced
• 150g (1 cup) sweetcorn kernels
• 150g (1 cup) frozen peas
• 150g (1 cup) green beans, trimmed and chopped
• 14 oz / 400 g chopped tomatoes
• 1 litre (4¼ cups) beef stock
• 1 tbsp tomato purée
• 1 tsp dried mixed herbs
• 1 bay leaf
• Salt and black pepper, to taste

Slow Cooker Vegetable Soup: Instructions

1. Heat a frying pan over medium-high heat and brown the ground beef for 5–6 minutes, breaking it apart with a spoon as it cooks.
2. Drain any excess fat, then transfer the browned beef to the slow cooker. Browning first isn’t essential but adds richer flavour.
3. Add the chopped onion and garlic to the slow cooker.
4. Add the diced potatoes and carrots.
5. Pour in the chopped tomatoes, beef stock, and tomato purée, stirring to combine.
6. Stir in the dried mixed herbs, bay leaf, salt, and pepper.
7. Cover and cook on low for 6–7 hours, or on high for 3–4 hours, until the potatoes and carrots are tender.
8. About 30 minutes before serving, stir in the sweetcorn, frozen peas, and green beans.
9. Continue cooking until the added vegetables are heated through and just tender.
10. Remove the bay leaf before serving.
11. Taste and adjust the seasoning as needed.
12. Ladle into bowls and serve hot, with crusty bread on the side if desired.

This hearty, veggie-packed soup is a fantastic way to use up pantry staples, and it freezes beautifully for quick, comforting meals on busy days.

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