- 1 (32 fluid oz.) container beef broth, or more if needed
- 3 carrots, cut into bite-size pieces
- 1 large stalk celery, cut into bite-size pieces
- 1 ½ tbsp chopped fresh parsley
- ½ tsp celery seed
- 2 bay leaves
- 1 lb lean ground beef
- 1 onion, chopped
- 1 clove garlic, minced, or to taste
- 1 (14.5 oz) can stewed tomatoes
- 2 potatoes, peeled and cut into bite-size pieces
- 1 (15.25 oz) can whole kernel corn, drained
- 1 (15 oz) can green beans, drained
- 1 (15 oz) can peas, drained
Step 1: Into a slow cooker, add in the beef broth, carrots, celery, parsley, celery seed, and bay leaves. Stir, then set the slow cooker on high. Cook the vegetables for about 2 hours, covered until tender.
Step 2: Into a skillet, place the ground beef, onion, and garlic. Cook over medium heat for about 10 to 15 minutes while frequently stirring to break the beef into small pieces until the beef is brown.
Step 3: Remove the excess fat before stirring the stewed tomatoes into the beef mixture. Over medium heat, bring this to a boil and cook until the tomatoes are broken up, stirring frequently.
Step 4: Into the soup, stir in the potatoes, corn, green beans, and peas. Cover and cook for 4 hours on high.
This dish does not need more liquid but feels free to add extra broth or a bit of tomato juice or tomato-vegetable juice cocktail if the meat and veggies cannot be submerged in the broth.