Vegetable Beef Soup

Vegetable Beef Soup

If you’ve been around Dianne’s Dishes for a while you know I’m a big fan of my slow cooker. With a few simple ingredients you can drop them in and have a really fabulous, healthy meal with little, to no effort. Slow cookers are very versatile, but they are exceptionally fabulous for soups/stews.

This soup is very simple, yet still delicious. It’s full of vegetables, which are always a good thing, and just the right amount of meat to give it a hearty bite. The best part is that you just throw it all in and in a few hours you’ve got the perfect, warm, healthy meal that really hits the spot on a cold fall night!

What You’ll Need:
1 quart of broth (Note: I used beef broth, but you can use whatever you like.)
1 quart of diced tomatoes (Note: I used some I canned this summer, but you can use a large can if you like.)
1 onion, chopped
2 carrots, chopped
2 ribs of celery, chopped
2 cups of yellow squash, diced (Note: I used some I had frozen from the summer, but fresh will work fine.)
2 cups of green beans (Note: Again I used some I had frozen, but fresh will work here too.)
1 small package of frozen lima beans
1 pound of ground beef, broken into little pieces (Note: You could use ground chicken or turkey instead if you wanted.)
1 teaspoon of sea salt
1 teaspoon of finely ground black pepper
2 teaspoons of dried thyme

So this is basically a dump and eat soup. Add all the ingredients to the slow cooker as is (i.e. raw). Give it a stir to mix everything and cook on high for 4-5 hours until meat is done through.

Notes: You could add in any vegetable that you liked. Mushrooms are always a good addition. Peas and/or corn would be good too.

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