Slow Cooker Ground Beef & Vegetable Soup
Ingredients
1 1/2 pounds ground beef (80–90% lean)
4 cups diced russet or Yukon Gold potatoes (about 3–4 medium potatoes), peeled if desired
1 (32-ounce) bag frozen mixed vegetables (carrots, corn, peas, green beans)
2 (28-ounce) cans crushed or diced tomatoes with their juices
1 teaspoon kosher salt (optional, to taste)
1/2 teaspoon black pepper (optional, to taste)
2 cups water (optional, only if you prefer a thinner broth)
Directions
Brown the ground beef: In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until it is fully browned and no pink remains, 7–10 minutes. If there is a lot of fat in the pan, carefully spoon off most of it so the soup doesn’t become greasy.
Layer ingredients in the slow cooker: Add the diced potatoes to the bottom of a 6-quart (or larger) slow cooker. Scatter the frozen mixed vegetables on top of the potatoes. Add the browned ground beef on top of the vegetables, spreading it out evenly.
Add tomatoes and optional water: Pour the canned crushed or diced tomatoes, with all their juices, over the beef and vegetables. If you prefer a slightly thinner, brothier soup, add up to 2 cups of water. Do not stir too vigorously; just gently nudge the ingredients so everything is mostly submerged in the tomato base.
Season the soup: Sprinkle in the salt and black pepper, if using. Keep the seasoning simple at this stage; you can always adjust at the end of cooking. Give the mixture a light stir to distribute the salt and pepper, without mashing the potatoes.
Slow cook: Cover the slow cooker with the lid. Cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the potatoes are tender when pierced with a fork and the flavors have melded. Avoid lifting the lid too often, as that extends the cooking time.
Taste and adjust: Once the soup is done, give it a good stir. Taste and add a bit more salt and pepper if needed. If the soup is thicker than you like, stir in a little hot water until it reaches your preferred consistency.
Serve: Ladle the soup directly from the slow cooker into bowls. The finished soup should have crumbled ground beef, tender diced potatoes, and mixed vegetables suspended in a vibrant red tomato broth. Serve hot, and cool any leftovers completely before refrigerating or freezing.
