Grandma's Slow Cooker Beef and Vegetable Soup

4.5
(85)
66 Reviews
10 Photos

My grandma made this soup. She said it was something they made way back when, out of whatever they had available in their garden and shelves. It is a large dish (they were a family of 10), so have a big pot or slow cooker! I have halved it and honed it a little since most of us use a grocery now and don't have 8 kids.

Submitted by Amanda Combs
Updated on August 11, 2024
10
10
10
10
Prep Time:
15 mins
Cook Time:
6 hrs
Total Time:
6 hrs 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

Original recipe (1X) yields 6 servings

  • 1 (32 fluid ounce) container beef broth, or more if needed

  • 3 carrots, cut into bite-size pieces

  • 1 large stalk celery, cut into bite-size pieces

  • 1 ½ tablespoons chopped fresh parsley

  • ½ teaspoon celery seed

  • 2 bay leaves

  • 1 pound lean ground beef

  • 1 onion, chopped

  • 1 clove garlic, minced, or to taste

  • 1 (14.5 ounce) can stewed tomatoes

  • 2 potatoes, peeled and cut into bite-size pieces

  • 1 (15.25 ounce) can whole kernel corn, drained

  • 1 (15 ounce) can green beans, drained

  • 1 (15 ounce) can peas, drained

Directions

  1. Stir the beef broth, carrots, celery, parsley, celery seed, and bay leaves into a slow cooker set on High, cover, and cook until the vegetables are tender, about 2 hours.

  2. Place the ground beef, onion, and garlic into a skillet over medium heat. Cook, stirring frequently to break the beef into small pieces, until the onion is translucent and the beef is browned and no longer shows pink areas, 10 to 15 minutes. Drain off fat, and stir the stewed tomatoes into the beef mixture. Bring to a boil over medium heat, and cook, stirring frequently, until the tomatoes are broken up into small pieces.

  3. Stir the potatoes, corn, green beans, and peas into the soup in the slow cooker, and add the beef mixture. Stir everything together, cover, and set the slow cooker on High. Cook for 4 hours.

Recipe Tip

The soup should not need any more liquid added, but if the veggies and meat can't be submerged in the broth, add more broth — or if you prefer, a little tomato juice or tomato-vegetable juice cocktail.

112 home cooks made it!

Nutrition Facts (per serving)

362 Calories
11g Fat
46g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 362
% Daily Value *
Total Fat 11g 14%
Saturated Fat 4g 20%
Cholesterol 50mg 17%
Sodium 1182mg 51%
Total Carbohydrate 46g 17%
Dietary Fiber 9g 30%
Total Sugars 11g
Protein 24g 47%
Vitamin C 33mg 37%
Calcium 101mg 8%
Iron 5mg 27%
Potassium 1123mg 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.