“Easy No-Peasy” Vegetable Beef Soup

I wanted to create a soup that evoked the homemade goodness of my father’s legendary vegetable soup, but using mostly frozen and canned vegetables in my beloved “dump it and forget it” slow cooker (and without any icky green peas). I think I succeeded fairly well! (Also, the kitchen would be destroyed when Dad made his soup; this involves very little cleanup.)
  • 1 lb ground beef
  • 1 small onion, diced (about 1/2 cup – I buy pre-diced)
  • 2 stalks celery, diced (about 1/2 cup – I buy pre-diced)
  • 1 cup frozen bite-size carrots
  • 1 cup frozen cubed potatoes
  • 1 cup frozen corn
  • 1 small (6-10 oz) pkg shredded cabbage
  • 28-32 oz beef broth or stock
  • 2 15 oz cans tomato sauce
  • 1 can diced tomatoes & green peppers
  • 1 can black-eyed peas*
  • 2 cloves garlic, minced (about 1 tsp)
  • 2 tbsp Worcestershire sauce
  • 2 tbsp seasoning blend (herbs de Provence, Italian seasoning, or other)
  • Salt & black pepper to taste
  • Water as needed
Brown ground beef; scoop beef into crock of slow cooker (do not drain, the residual grease adds flavor). Add all other ingredients and cook on high for 4-6 hours or low for 8-10 hours, adding water 1/4 cup at a time if needed and extra seasoning after tasting. Serve with homemade cornbread or your favorite “soup sopper.”

You can substitute other frozen or fresh vegetables for the ones listed here (may need to adjust liquid content accordingly if using fresh). You may also heat on stovetop until onion, celery, and cabbage are to desired doneness.

*(FYI, black-eyed peas are not really peas. They are a legume, or bean.)


2 thoughts on ““Easy No-Peasy” Vegetable Beef Soup

  1. Tony Burgess January 9, 2016 / 8:45 pm

    Reblogged this on The Tony Burgess Blog and commented:
    This soup is delicious and ideal for a winter night. Paired with my wife’s “Mexican Flag” Cornbread its a great meal. Try it out yourself.

    Liked by 1 person

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