Vegetable Beef Soup {Slow-Cooker}

It has been two years since I started this blog!  By the end of 2012, my blog was up to about 2,000 page views a month.  At that time, I was hoping it would get to 5,000 page views a month by the end of 2013.  As of the end of 2013, I have been getting 7,000 page views a month!  Thanks to you all for following my blog!  My hope it is helping some with food allergies cook and enjoy somewhat normal foods.

Here is a recipe for Vegetable Beef Soup.  It is inspired by the recipe for Amazing Beef Vegetable Soup from The Vintage Mom's food blog.  The recipe says to simmer all day.  Anytime I read this, I think slow-cooker.  That is how I cooked mine.  I also made a few ingredient adjustments and additions, as you can see below.  I love that this warm, comforting soup is so full of so many yummy veggies!

Note:  This recipe makes a lot of soup!!  You need a BIG slow-cooker.  I cooked Mine in a 6 quart capacity slow-cooker and it was almost filled to the brim.  We shared half of the soup with friends and still had enough for two meals for our family.  I even froze a couple of containers for lunches.  

If you like this recipe, you may also like Taco Soup (EF, GF).

Vegetable Beef Soup

Inspired by The Vintage Mom’s Amazing Beef Vegetable Soup

1 medium onion, diced

4-6 cloves garlic, minced

1 T olive oil

1 lb ground beef

1 carton low-sodium beef broth

1 large 28 oz can crushed tomatoes

½ head of cabbage, coarsely chopped

1 c frozen corn

1 c baby carrots, chopped

1 c frozen peas

1 c fresh or frozen green beans*

5 medium yellow potatoes, cubed

1 packet of Lipton Beefy Onion Soup mix

2 T celery flakes

2 T Worcestershire sauce

2 bay leaves

1 T ground black pepper

1 T dried parsley

In a skillet, sauté onion and garlic in olive oil.  Move onion and garlic to slow-cooker.  In same skillet brown the beef.  Drain beef and place in slow-cooker.  Add broth, tomatoes, vegetables and all remaining spices.  Cook on low for about 8 hours.  Remove bay leaves prior to serving.

*I used canned green beans, adding them about half way through the cook time because that is what I had on hand.  I also think you could put canned green beans in for the entire cook time.  They may just be more likely to come apart.