Slow Cooker Ground Beef and Vegetable Soup Recipe

Ground beef: Provides a rich and hearty base for the soup.

Carrots: Adds sweetness and a pop of color.

Celery: Contributes a subtle, aromatic flavor.

Onion: Enhances the overall taste with its savory notes.

Garlic: Adds depth and a fragrant aroma.

Beef broth: Forms the flavorful liquid base of the soup.

Diced tomatoes: Adds acidity and a rich tomato flavor.

Green beans: Provides a crunchy texture and fresh taste.

Corn kernels: Adds sweetness and a bit of texture.

Salt: Enhances all the flavors in the soup.

Black pepper: Adds a mild heat and depth of flavor.

Dried thyme: Brings a subtle earthy flavor.

Dried basil: Adds a sweet, aromatic note.

When browning the ground beef, make sure to break it up into small crumbles to ensure even cooking and better texture in the soup. Additionally, for a deeper flavor, you can deglaze the skillet with a splash of beef broth after browning the meat, scraping up any browned bits, and then add this liquid to the slow cooker. This will enhance the overall taste of the soup.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• carrots - Substitute with parsnips: Parsnips have a slightly sweeter taste and similar texture when cooked.

• celery - Substitute with fennel: Fennel adds a slight anise flavor and a similar crunch to the soup.

• onion - Substitute with leeks: Leeks offer a milder, sweeter flavor compared to onions.

• garlic - Substitute with shallots: Shallots provide a mild garlic flavor and a hint of sweetness.

• beef broth - Substitute with chicken broth: Chicken broth is lighter but still adds a rich flavor to the soup.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes provide a similar tomato flavor and consistency.

• green beans - Substitute with asparagus: Asparagus offers a similar texture and a slightly different but complementary flavor.

• corn kernels - Substitute with peas: Peas add a sweet flavor and similar texture to the soup.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• dried thyme - Substitute with dried oregano: Dried oregano offers a similar earthy flavor that complements the soup.

• dried basil - Substitute with dried parsley: Dried parsley provides a mild, fresh flavor that works well in soups.

• Allow the soup to cool completely before storing. This helps prevent condensation, which can lead to freezer burn or spoilage.
• Transfer the soup into airtight containers or heavy-duty freezer bags. If using containers, leave about an inch of space at the top to allow for expansion as the soup freezes.
• Label each container or bag with the date and contents. This makes it easier to keep track of how long the soup has been stored and ensures you use the oldest batches first.
• For short-term storage, place the containers in the refrigerator. The soup will keep for up to 3-4 days.
• For long-term storage, place the containers in the freezer. The soup can be frozen for up to 3 months without significant loss of quality.
• When ready to reheat, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor of the vegetables and meat.
• Reheat the soup on the stovetop over medium heat, stirring occasionally, until it reaches the desired temperature. Alternatively, you can reheat it in the microwave in a microwave-safe container, stirring every few minutes to ensure even heating.
• If the soup appears too thick after reheating, add a splash of beef broth or water to reach your preferred consistency.
• Taste and adjust the seasoning if necessary, as freezing and reheating can sometimes dull the flavors of the herbs and spices.
• Enjoy your slow cooker ground beef and vegetable soup with a side of crusty bread or a fresh salad for a complete meal.

• For stovetop reheating:

  1. Place the leftover soup in a pot.
  2. Heat over medium heat, stirring occasionally, until the soup is heated through, about 10-15 minutes.
  3. Taste and adjust seasoning if needed before serving.

• For microwave reheating:

  1. Transfer a portion of the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on high for 2-3 minutes, stirring halfway through, until the soup is hot.
  4. Let it sit for a minute before serving to allow the heat to distribute evenly.

• For slow cooker reheating:

  1. Transfer the leftover soup back to the slow cooker.
  2. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally, until the soup is thoroughly heated.
  3. Taste and adjust seasoning if needed before serving.

• For oven reheating:

  1. Preheat the oven to 350°F (175°C).
  2. Transfer the soup to an oven-safe dish and cover with aluminum foil.
  3. Heat in the oven for about 20-30 minutes, or until the soup is hot.
  4. Stir halfway through the reheating process to ensure even heating.

• For reheating in a double boiler:

  1. Fill the bottom pot of the double boiler with water and bring it to a simmer.
  2. Place the soup in the top pot of the double boiler.
  3. Heat, stirring occasionally, until the soup is hot, about 15-20 minutes.
  4. Taste and adjust seasoning if needed before serving.

• Skillet: Used to brown the ground beef over medium heat.

• Spatula: Helps in stirring and breaking up the ground beef while cooking.

• Measuring cups: Essential for accurately measuring the carrots, celery, onion, and beef broth.

• Knife: Necessary for dicing the carrots, celery, and onion, and for mincing the garlic.

• Cutting board: Provides a safe surface for chopping vegetables and mincing garlic.

• Slow cooker: The main appliance used to cook the soup slowly, ensuring all flavors meld together.

• Can opener: Required to open the can of diced tomatoes.

• Mixing spoon: Used to stir all the ingredients together in the slow cooker.

• Measuring spoons: Needed to measure out the salt, pepper, thyme, and basil accurately.

• Ladle: Useful for serving the soup once it's ready.

Pre-chop vegetables: Dice carrots, celery, and onions in advance and store them in the fridge.

Use frozen veggies: Substitute fresh green beans and corn with frozen ones to save prep time.

Batch cook ground beef: Cook and freeze ground beef in portions for quick use in future recipes.

Pre-minced garlic: Use store-bought minced garlic to skip peeling and chopping.

Slow cooker liners: Use liners for easy cleanup after cooking.