Ingredients
Scale
- 2 lbs Lean Ground Beef (90/10 or higher) or Beef Stew Meat
- 1 bag (24 oz) Frozen Mixed Vegetables (corn, carrots, peas, green beans)
- 2 cans (14.5 oz each) Beef Broth, low sodium
- 1 can (15 oz) Diced Tomatoes with garlic and onion
- 1 can (15 oz) Kidney Beans, rinsed and drained
- 1 packet Beef Stew Seasoning mix or 2 tbsp Italian Seasoning
- 1 tsp Garlic Powder
- Salt and Black Pepper to taste
- 4 cups Water
Instructions
- Gather all your ingredients on the counter. Open all cans and the frozen vegetable bag. If you are using ground beef, you can crumble it directly into the bottom of the slow cooker raw; the low and slow heat will cook it perfectly and infuse the broth with flavor. If you prefer stew meat, ensure the pieces are cut into bite-sized half-inch chunks for even cooking.
- Dump the beef, frozen vegetables, diced tomatoes (including the liquid), and kidney beans into the crockpot. Pour in the beef broth and water. Sprinkle the seasoning packet, garlic powder, salt, and pepper over the top. Use a large spoon to give everything one quick stir just to distribute the spices. Secure the lid on your slow cooker. Set the temperature to LOW and cook for 8 hours, or set to HIGH for 4 to 5 hours. Avoid opening the lid during the cooking process to keep the heat trapped inside.
- Once the timer goes off, remove the lid and give the soup a final stir. If you used ground beef, use your spoon to break up any large clusters of meat. Ladle the hot soup into deep bowls. You can serve this as a standalone high-protein meal or pair it with a slice of crusty bread to soak up the savory broth. Enjoy your stress-free, nutrient-dense dinner!
- Cook Time: 8 hours 5 minutes