Slow cooker beef and vegetable soup

    (68)
    6 hours 30 min

    This is a hearty slow cooker soup made with loads of veg and lean mince. Tinned veg makes it a cinch to make, and the potatoes make it hearty enough for a satisfying meal with some nice bread.


    64 people made this

    Ingredients
    Serves: 6 

    • 1L beef stock, or more if needed
    • 3 carrots, roughly chopped
    • 1 large stick celery, roughly chopped
    • 1 1/2 tablespoons chopped fresh parsley
    • 1/2 teaspoon celery seed
    • 2 bay leaves
    • 450g lean minced beef
    • 1 onion, chopped
    • 1 clove garlic, minced, or to taste
    • 1 (400g) tin whole plum tomatoes
    • 2 potatoes, peeled and cut into bite-size pieces
    • 2 (198g) tins sweetcorn, drained
    • 1 (400g) tin haricots verts, drained
    • 1 (400g) tin petits pois, drained

    Method
    Prep:15min  ›  Cook:6hr15min  ›  Ready in:6hr30min 

    1. Stir the beef stock, carrots, celery, parsley, celery seed and bay leaves into a slow cooker set on High, cover and cook until the vegetables are tender, about 2 hours.
    2. Place the minced beef, onion and garlic into a frying pan over medium heat. Cook, stirring frequently to break the beef into small pieces, until the onion is translucent and the beef is browned and no longer shows pink areas, 10 to 15 minutes. Drain off fat, and stir the plum tomatoes into the beef mixture. Bring to the boil over medium heat, and cook, stirring frequently, until the tomatoes are broken up into small pieces.
    3. Stir the potatoes, sweetcorn, green beans and peas into the soup in the slow cooker, and add the beef mixture. Stir everything together, cover and set the slow cooker on High. Cook for 4 hours.

    Note

    The soup should not need any more liquid added, but if the veggies and meat can't be submerged in the stock, add more stock -- or if you prefer, a little tomato juice or water.

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    Reviews & ratings
    Average global rating:
    (68)

    Reviews in English (50)

    by
    76

    This is a great recipe but instead of using canned peas, beans and corn I used frozen and added a few handfuls of barley to round out the nutrition. Thanks for sharing!  -  10 Mar 2010  (Review from Allrecipes US | Canada)

    by
    55

    This is exactly like the Autumn Soup I have made for years in the Fall. It doesn't seem like it would be tasty but it is wonderful with crusty bread. I have brought this to work and everyone wanted the recipe. An inexpensive, flavorful meal.  -  09 Mar 2010  (Review from Allrecipes US | Canada)

    by
    46

    Hobo Beef & Vegetable Soup: "I'd give this a 2. But my family ate a TON. To me, it lacked 'oomph.'" Watching my husband and daughter gleefully devour their bowls made me nudge my rating up a star. This is definitely one of those soups that can clear out the remaining bags of frozen veggies, which is the way I went as I'm not a fan of the texture of canned green beans, peas, or corn. I followed the recipe exactly, (w/ the exception of the frozen veggies) and I used diced tomatoes instead of stewed. The end result, while tasty, wasn't mind-blowing, although when I went to simmer it on day 2, I added 1/2 c. ditalini pasta, which helped sponge up a bunch of the liquid. It's just a soup that can't decide if it wants to be chili, or a stew, so if I made it again, I would either sub stew meat for the ground beef (going the stew route), or decrease the liquids and sub kidney beans for the green beans & peas (going the chili route.) But regardless of which direction I took this recipe, I would most definitely bump up the seasonings; more garlic, pepper, thyme.  -  03 Apr 2011  (Review from Allrecipes US | Canada)

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