Mom's Ground Beef and Vegetable Soup

Recipe by ohgal
READY IN: 5hrs 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 12
    lb extra lean ground beef
  • 2
    large carrots, sliced crosswise into thin slices
  • 1
    teaspoon Italian herb seasoning (or 1/2 tsp. each dried oregano and basil )
  • 1 12
    cups hot water
  • 3
    cups vegetable juice
  • 2
    tablespoons instant minced onion
  • 2
    large bay leaves
  • 1
    teaspoon sugar
  • 14 - 12
    teaspoon garlic salt, to taste
  • 14
    teaspoon black pepper
  • 1
    (14 ounce) package frozen corn, red bell pepper, celery, and black bean medley or (14 ounce) package similar frozen mixed vegetables
  • 1 12
    cups frozen cut green beans, thawed
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DIRECTIONS

  • Combine the beef, carrots, and Italian herb seasoning in a 12-inch nonstick skillet over medium-high heat. Cook, stirring to break up the beef, until is is just cooked through, about 6 minutes.
  • Put the cooked beef mixture in a 3-quart or larger slow cooker. Stir in the water, bouillon mixture, vegetable juice, onions bay leaves, sugar, 1/4 teaspoon garlic salt, pepper, and pasta. Stir in the frozen vegetable medley and green beans. (The liquid may not cover all the vegetables at this point.).
  • Cover the cooker, and turn on the high setting for at least 30 and preferably 45 minutes. Turn to the low setting and cook for at least 5 hours and up to 10 hours. Thin the soup with a little hot water before serving, if desired. Taste and add more garlic salt, if desired.
  • Discard the bay leaves as the soup is served.
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