Slow cooker beef & veggie soup
1
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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