I used to eat alphabet soup with beef and veggies all the time as a kid. This recipe brings me back to those days. Even though this soup knocks anything canned out of the park, the flavors remind me just a bit of the soup I used to have back in the day. This recipe is easy to throw together, and then the slow cooker does the rest of the work for you. Something about the slow cooker really brings together the flavors of the beef, the vegetables and the herbs. I used high quality ground beef for the meat and fresh oregano and thyme for seasoning. While this soup is great for winter time, it also works perfectly year round as an easy weeknight meal.
Slow Cooker Beef & Vegetable Soup
- 2 tbsp butter
- 1 large yellow onion chopped
- 1 to 1.5 lbs ground beef
- 5 carrots peeled and sliced
- 4 stalks celery diced
- 4 cloves garlic minced
- 2 tbsp Worcestershire or to taste
- 1/2 tsp cayenne
- 2 tbsp fresh oregano minced
- 2 tbsp fresh thyme minced
- 29 oz . crushed tomatoes
- 29 oz . tomato sauce
- 3 to 4 cups cabbage sliced
- 2 cups sweet corn
- 1 1/2 cups peas or lima beans
- 2 cups large russet potatoes chopped, about 4
- 4 cups beef stock
- sea salt and black pepper to taste
Melt butter in a saute pan and add the onion, carrot, celery, garlic, oregano and thyme. Cook covered on medium high heat for 7-8 minutes until soft.
Transfer the vegetable mixture to the crock pot.
Add the ground beef to the same pan and brown, breaking apart as it cooks, about 2-3 minutes.
Add the ground beef, potatoes, corn, peas, cabbage, beef stock, worcestershire, crushed tomato, tomato sauce, salt and pepper to the crock pot.
Cook 7-8 hours on low or 4-5 hours on high. Taste and adjust seasoning if desired.