Beefy Vegetable Soup
Taste of Home Ground Beef Cookbook
I adapted this recipe from one I saw in a cookbook in an effort to add more vegetables to our diet. Our two young sons eat this up without hesitation. - Teresa King, Chambersburg, Pennsylvania
SERVINGS: 8-10
CATEGORY: Soup
METHOD: Slow Cooker
TIME: Prep: 20 min. Cook: 8 hours
Ingredients:
- 1 pound ground beef
- 1 medium onion, chopped
- 1 garlic clove, minced
- 2 cans (8 ounces each) tomato sauce
- 2 cans (16 ounces each) kidney beans, rinsed and drained, optional
- 1 package (10 ounces) frozen corn
- 1 cup shredded carrots
- 1 cup chopped green pepper
- 1 cup chopped sweet red pepper
- 1 cup chopped fresh tomato
- 1 tablespoon chili powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Shredded cheddar cheese, sour cream and tortilla chips, optional
Directions:
In a skillet, cook beef, onion and the garlic over medium heat until the meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the tomato sauce, beans if desired, vegetables and seasonings; mix well. Cover and cook on low for 8 hours or until thick and bubbly, stirring occasionally. Serve with cheese, sour cream and chips if desired. Yield: 8-10 servings (about 2-1/2 quarts). Freeze Beefy Vegetable Soup in serving-size containers for quick, no fuss lunches.