Ingredients
Scale
- 2 lbs Lean Ground Beef (90/10 or 93/7 for high protein/low fat)
- 1 box (32 oz) Beef Broth (low sodium preferred)
- 2 cans (15 oz each) Black Beans or Kidney Beans, rinsed and drained
- 1 bag (16 oz) Frozen Mixed Vegetables (corn, peas, carrots, green beans)
- 1 can (14.5 oz) Diced Tomatoes with Green Chilies
- 1 packet (1 oz) Chili Seasoning or Taco Seasoning
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- Salt and Pepper to taste
Instructions
- Gather all your ingredients and a 6-quart slow cooker. Open all cans and drain the beans thoroughly in a colander. This ensures the soup remains savory rather than starchy. If you prefer a very fine texture for the beef, you can break it up into smaller chunks before placing it into the pot.
- Place the raw ground beef at the bottom of the slow cooker. Add the drained beans, the entire bag of frozen vegetables, and the diced tomatoes. Pour the beef broth over the top. Sprinkle the chili seasoning, onion powder, and garlic powder over the liquid. Use a large spoon to give everything a quick stir to distribute the spices. Cover the slow cooker with the lid.
- Set your slow cooker to “Low” for 7 to 8 hours or “High” for 4 hours. If you are using the “Low” setting, you can truly walk away for the entire day. About 30 minutes before serving, use a wooden spoon to break up any large clumps of beef that may have cooked together. This creates a chunky, hearty soup texture that mimics a slow-simmered chili.
- Ladle the soup into large bowls while it is piping hot. The beef should be fully cooked and tender, and the vegetables should be soft. If you have extra room in your budget, feel free to top each bowl with a pinch of shredded cheese or a dollop of Greek yogurt for even more protein. Serve immediately and enjoy the game!
- Cook Time: 8 hours 5 minutes