I made Crock Pot Hamburger Vegetable Soup last weekend. I'm one of those people who loves soup year-round, but when the weather drops below 50 it's a must have in our house! We eat soup multiple times a week this time of year.
I love Crock Pot Hamburger Vegetable Soup for numerous reasons but my top 3 are: 1. It's the perfect use for whatever leftover veggies you need to use up in the fridge. 2. I almost always have something on hand to make this come together. 3. It's super easy, comforting, and healthy enough to be considered diet food without having to diet, because no one wants to diet! If I think the word diet I almost have to run and grab a cake to counteract the thought.. So we can just call this soup healthier eating.
Warm, comforting, and delicious.. Here's the recipe:
In a large saute pan add 1 tablespoon Olive Oil, and heat until hot. Add 1 whole Diced Onion, and cook until starting to caramelize. Add 1 pound Ground Beef, and break beef up until brown.
Stir in 4 cloves Minced Garlic, and cook until softened. Drain excess oil, and add Hamburger Mixture to Crock Pot.
In a large Crock Pot add 4 cups Beef Stock, 2 cups Water, 28 ounces Diced Tomatoes, 4 stalks Diced Celery, 5 whole Diced Carrots, 1 1/2 cups Diced Russet Potatoes, 2 cups Cut Green Beans, 1 1/2 cups Corn, 3 cups Chopped Green Cabbage, 15 ounces Drained Kidney Beans, 6 ounces Tomato Paste, 1 tablespoon Worcestershire Sauce, 1 teaspoon Granulated Garlic, 1 teaspoon Rosemary, 1 teaspoon Oregano, 1 teaspoon Basil, and 1/2 teaspoon Salt. Mix until well combined. Cover and cook on high for 6 hours or 8-10 hours on low.
Taste soup. Add additional Salt and Pepper to taste.
Crock Pot Hamburger Vegetable Soup is a hearty bowl of comfort the whole family will love!