Slow Cooker Beef and Vegetable Soup

    Slow Cooker Beef and Vegetable Soup


    52 people made this

    About this recipe: 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.

    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

    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.


    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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