Ground Beef Vegetable Soup

My mom has always prepared this 4-Ingredient Slow Cooker Ground Beef Vegetable Soup  low cost budget when we were kids. With only 4 ingredients to a giant pot of soup, it is done!

Ground Beef Vegetable Soup: Ingredients

• Ground beef (80-90% lean)

  • Quantity: 1 1/2 pounds

  • Notes: Drain excess fat after browning.

• Russet or Yukon Gold Potatoes diced (peeled optional)

  • Quantity: 4 cups (approximately 3-4 medium sized potatoes)

  • Notes: Cut into even pieces for uniform cooking.

• Frozen mixed vegetables like carrots, corn, peas, and green beans.

  • Quantity: 1 (32 oz.) bag

  • Notes: No need to thaw before adding.

• Finely crushed or cut tomatoes with their juices

  • Quantity: 2 (28-ounce) cans

  • Notes: Forms the tomato broth base.

• Kosher salt (salt is optional, to taste)

  • Quantity: 1 teaspoon

  • Notes: Adjust seasoning after cooking.

• Black pepper (not compulsory, to taste)

  • Quantity: 1/2 teaspoon

  • Notes: Optional seasoning.

• Water (not compulsory, just in case you want to go thin)

  • Quantity: 2 cups

  • Notes: Add only if soup is too thick.

Directions

1. In a large skillet over medium-high heat, cook the ground beef, stirring it with a spoon until all is brown and not a pink bit is left, 7-10 minutes.

2. In case the pan has much fat, make sure that you gently spoon away most of it before the soup gets greasy.

3. Spread the diced potatoes at the bottom of a 6-quart (or larger) slow cooker.

4. Sprinkle the potatoes with the mixed vegetables that were frozen.

5. Pour the cooked ground beef over the vegetables, and then spread it evenly.

6. Add all the canned crushed or diced tomatoes, along with all their juices over the beef and vegetables.

7. In case you find it is too thick and watery, add to 2 cups of water.

8. Stir not too hard, only push the ingredients so that all is largely covered in tomato base.

9. Add the salt and black pepper (depending on their use).

10. Lightly stir the mixture to mix the salt and pepper but do not mash the potatoes.

11. Put the lid on the slow cooker.

12. Cook either on LOW (7-8 hours) or HIGH (4-5 hours) till the potatoes are tender when a fork is pierced through them and the flavors have blended.

13. Do not lift the lid frequently because this prolongs the time of cooking.

14. A soup is ready and thus stir it well.

15. Add and add a little more salt and pepper.

16. In case the soup is thicker than you desire, add in some hot water until the soup attains your desired consistency.

17. Directly ladle the soup into bowls out of the slow cooker.

18. The completed soup is supposed to contain crumbled meat which is ground, soft, diced potatoes, and combined vegetables floating in a brilliant red tomato broth.

19. Serve hot, and refrigerate or freeze all the leftover that has been cooled.

Notes

• Use lean beef to reduce excess grease.

• Avoid stirring too aggressively to keep potatoes intact.

• Soup thickens more as it cools.

• Store leftovers in refrigerator or freezer after cooling.

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