Slow Cooker Vegetable Beef Soup

By Thom7747

Ingredients

• 1 lb ground beef
• 2 onions, diced
• 2 stalks celery including leafy tops, sliced
• 4 carrots, peeled and thinly sliced
• 1 small head cabbage, shredded
• 3 cups vegetables of your choice (I used a combination of yellow squash, corn and green beans)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 4 cups beef broth
• 2 cups water
• 1 tbsp worcestershire sauce
• 1 tbsp dried parsley
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp garlic salt
• 2 bay leaves
• salt and pepper

Preparation

Step 1

Brown the ground beef in a skillet and drain off the grease. Add the ground beef and the rest of the ingredients to your slow cooker and gently stir. Cook on low for 8 hours or on high for four hours. Remove the bay leaves before serving. Serve with Sister Schubert's Rolls.

You can sub a can of diced tomatoes with green chilies in place of regular diced tomatoes. I think the chilies give this soup the perfect little kick.

This makes a big ol' batch of soup. Be sure to use a large oval crock pot for it all to fit! Leftovers can be frozen.