tayyab anjum
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
- 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.
- Drain any excess fat, then transfer the browned beef to the slow cooker. Browning first isn’t essential but adds richer flavour.
- Add the chopped onion and garlic to the slow cooker.
- Add the diced potatoes and carrots.
- Pour in the chopped tomatoes, beef stock, and tomato purée, stirring to combine.
- Stir in the dried mixed herbs, bay leaf, salt, and pepper.
- Cover and cook on low for 6–7 hours, or on high for 3–4 hours, until the potatoes and carrots are tender.
- About 30 minutes before serving, stir in the sweetcorn, frozen peas, and green beans.
- Continue cooking until the added vegetables are heated through and just tender.
- Remove the bay leaf before serving.
- Taste and adjust the seasoning as needed.
- 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.
