Ingredients
1 lb ground beef
1 onion, diced
2 cloves garlic, minced
4 cups beef broth
3 cups potatoes, diced
2 cups carrots, sliced
1 cup celery, diced
1 can (14.5 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 bay leaf
Instructions
1. In a skillet, brown ground beef with onion and garlic over medium heat until no longer pink. Drain excess grease.
2. Transfer beef mixture to a 6-quart slow cooker.
3. Add beef broth, potatoes, carrots, celery, diced tomatoes, tomato sauce, salt, pepper, thyme, and bay leaf. Stir to combine.
4. Cover and cook on low for 7–8 hours or high for 3–4 hours, until vegetables are tender.
5. Remove bay leaf before serving. Serve hot with crusty bread.
Notes
Add frozen peas or green beans in the last 30 minutes for extra veggies.
Store leftovers in the fridge for up to 4 days or freeze for 3 months.
Substitute ground turkey for a leaner option.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 7g
- Sodium: 1000mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 50mg