October has me craving something warm and slow-cooked. This is a family favorite in our house, hearty and comforting, but packed full of vegetables, so it’s the good kind of full. It’s simple, satisfying and perfect for cooler nights. Give it a try this season; I think it’ll become a favorite in your house, too.
Rustic Slow Cooker Hamburger & Vegetable Soup
Prep Time: 20 minutes
Cook Time: 7-8 hours (low) or 4-5 hours (high)
Servings: 8
Ingredients
1 Tablespoon olive oil
2 pounds lean ground beef
1 yellow onion, diced
3 garlic cloves, minced
4 carrots, sliced
3 celery stalks, diced
2 Yukon gold potatoes, cut into bite-sized pieces
2 14.5-ounce cans fire-roasted diced tomatoes
3 Tablespoons tomato paste
5 cups beef broth
2 teaspoons Worcestershire sauce
1 Tablespoon Italian seasoning
2 bay leaves
2 teaspoons sea salt
1 teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
1 cup fresh green beans, trimmed and cut into 1-inch pieces
1 cup frozen corn
1 cup frozen peas
¼ cup fresh parsley, chopped, for garnish
Instructions
1. Heat the olive oil in a large cast iron skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until deeply browned with some crispy edges, about 7-8 minutes. Don’t rush this step. That browning is where the flavor lives.
2. Add the onion to the skillet with the beef and cook 3-4 minutes until softened and translucent. Stir in the garlic and cook 30 seconds until fragrant.
3. Move the beef mixture to your slow cooker. Add the carrots, celery, potatoes, tomatoes, tomato paste, beef broth, Worcestershire, Italian seasoning, bay leaves, salt, pepper and red pepper flakes. Stir well to combine.
4. Cover and cook on low for 7-8 hours, or on high for 4-5 hours, until the potatoes are fork-tender and the broth has deepened into a rich, savory reddish-brown.
5. In the last 30 minutes of cooking, stir in the green beans, corn and peas. Cover and cook until the green beans are bright and just tender.
6. Remove the bay leaves. Taste and adjust salt and pepper. Ladle into bowls and top with fresh parsley. Keeps in the fridge for up to 4 days; freezes up to 3 months.
About Brooke Griffin Farmer
Brooke Griffin Farmer is a USA Today best-selling author, entrepreneur, former Cincinnati Bengals cheerleader and Fitness Universe champion. She’s passionate about helping women live well—body, mind and spirit. Brooke is the creator of Move Pray Love, a podcast and lifestyle brand that blends faith, food and wellness. She lives in Cincinnati with her husband and children.
@BrookeGriffinFarmer | OurFarmerHouse.com