Crock Pot Vegetable Beef Soup
This soup is jammed packed with veggies and hearty beef, and is what I consider to be comfort in a bowl. Pair it with fresh baked bread, and it’s pure bliss! (Dipping warm bread in a big bowl of yummy soup…yes, please!!) This recipe also makes a lot, so it’s perfect for feeding a crowd. It takes a bit of prep work with slicing and dicing the vegetables, but it can easily be done while the beef is browning and in a matter of minutes all is ready to be tossed in the crock pot. We are huge fans of beefalo here in the farmhouse and I substitute it for all recipes which call for regular ground beef. It’s very lean with virtually no fat and has a wonderful flavor. We have a great relationship with a local beefalo farmer and I would encourage you to seek out a farmer near you who also raises this beautiful breed of livestock. I used our own garden grown green beans and corn, which gave this soup a whole other level of satisfaction! I hope you enjoy making (and eating!) this as much as I did and are blessed by the nourishment that it brings to your body and the comfort that it brings to your heart.
Abide in Him Always,
Ashley
Crock Pot Vegetable Beef Soup
Ingredients
- 2 Ibs. ground beef (we use beefalo)
- 1 cup carrots, sliced
- 1 cup potatoes, sliced and quartered
- 1 cup bell peppers, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups green beans
- 3 cups frozen corn
- 2 15 oz. cans diced tomatoes, undrained
- 1 15 oz. can tomato sauce
- 4 cups beef broth
- 1 cup water
- 2 Tbsp brown sugar
- 1 tsp salt
- 1 tsp pepper
Instructions
- Brown the ground beef. Drain grease when finished browning and place in crock pot.
- Prepare all vegetables as listed above and place in crock pot.
- Add diced tomatoes, tomato sauce, beef broth, water, brown sugar, salt and pepper.
- Cover and cook on low for 8 hours.