Originally made by my mother more than a decade ago, this soup recipe is a staple during the fall season.
This vegetable beef soup is easily adapted to cater to your family’s preferences; add or omit vegetables as desired.
For example, the original recipe calls for two cups of green beans, but I always omit them. Also, I keep the mushrooms in while my mother takes them out.
Prep the meat and the vegetables in advance and refrigerate for a day or two prior to cooking. This soup also freezes well, portion and cool it in freezer bags.
Easy Vegetable Beef Soup
If prepared as shown, the recipe is dairy-free and gluten-free.
Equipment
- 4-Quart Slow Cooker
Ingredients
- 1½ lb ground beef, cooked and drained of excess fat (or 1 lb ground beef and ½ lb ground sausage)
- 1 c chopped onion
- 46 oz tomato juice
- 28 oz crushed tomatoes
- 4 oz sliced mushrooms
- 2 c shredded carrots
- 2 c finely chopped celery
- 2 c finely chopped purple cabbage
- 1 tsp minced garlic
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- ½ tsp ground pepper
Instructions
- Place all ingredients in a 4-quart slow cooker; cook on low for 6 hours.
- Serve with garlic toast or a loaf of homemade bread.
This recipe was adapted from Taste of Home’s “Family Vegetable Beef Soup,” originally published in 2014.
