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Slow cooker beef & veggie soup

4
Points®
Total Time
4 hr 15 min
Prep
10 min
Cook
4 hr 5 min
Serves
6
Difficulty
Easy
With minimal effort and just a handful of ingredients, you can enjoy our hearty, beefy soup. Frozen cubed hash browns are a real time saver, eliminating the work of peeling and dicing potatoes. They, along with the mixed vegetables, can go into the cooker frozen—no need to remember to thaw.

Ingredients

Cooking spray

4 spray(s)

Uncooked 93% lean ground beef

1 pound(s)

Frozen potatoes O'Brien

3 cup(s), or frozen diced hash brown potatoes

Frozen mixed vegetables

1 pound(s)

Canned crushed tomatoes

28 oz

Onion soup mix

1 packet(s)

Kosher salt

½ tsp

Black pepper

½ tsp

Instructions

  1. Coat a large nonstick skillet with cooking spray and heat over medium-high. Add the beef to the pan; cook until browned, stirring frequently to crumble, 5 to 6 minutes.
  2. Transfer the browned beef to a slow cooker. Stir in the hash browns or potatoes O'Brien, mixed vegetables, tomatoes, soup mix, salt, black pepper, and 2 1/2 cups water. Cover and cook until the vegetables are tender and the flavors are married, on High for 3 to 4 hours or Low for 6 to 8 hours.
  3. Serving size: 1 ½ cups

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