As I was writing this I thought, “Who in the world needs a recipe for vegetable beef soup. Just throw veggies and beef in a pot and presto! Soup!”
Then I thought, “Come to think of it, I am just the sort of dude who would look this up online—so maybe I’m not the only one.”
On the nights my family is unfortunate enough to have me as the cook (rather than my wife), there are 3 facts that cannot be denied…
- Slow cookers are my friend. I don’t have time to be messing around with ovens and stove tops. Who am I, Martha Stuart?
- Soups are my friend. I don’t have to feel like a louse when I only make soup because it contains tons of healthy stuff in it. Yay me.
- Veggies make me look like a healthy parent. When you can boast your kids ate lima beans, carrots, corn, green beans, peas, and tomatoes for dinner, you are officially dad of the year (in my mind, anyway).
PLUS this recipe means you’ll probably have leftovers (unless your family is enormous), and leftovers mean less work for me later on.
Slow Cooker Vegetable Beef Soup
- 2 pounds ground beef or ground turkey
- ½ medium onion diced
- 2 cups fresh or frozen Lima beans or 1 15-ounce can Lima beans, drained
- 2 cups fresh or frozen mixed vegetables or 2 15-ounce cans mixed vegetables, drained
- 2 cups fresh or frozen corn off the cob or 1 15-ounce can corn, drained
- 2 cups carrots sliced or 1 (15-ounce) can carrots, drained
- 4 pounds of peeled and diced whole tomatoes or 4 15-ounce cans diced tomatoes
- 1 15-ounce can tomatoes and okra (optional)
- 2 cups water
- If using ground beef or turkey, cook meat and onions until golden brown.
- Add to slow cooker along with all other ingredients.
- Cook on low for 4 hours.