Slow Cooker Vegetable Soup with Ground Beef recipe

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Ingredients

1 pound ground beef
4 (14 ounce) cans mixed vegetables, drained
1 (15 ounce) can garbanzo beans, drained
1 (10.75 ounce) can tomato soup
1 small zucchini, chopped
1 tablespoon Italian seasoning
2 cups water

Nutrition Info

437.9 calories
carbohydrate: 46.4 g
cholesterol: 69 mg
fat: 15.3 g
fiber: 19 g
protein: 28.6 g
saturatedFat: 5.5 g
servingSize: -
sodium: 1190.7 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain.

  2. Combine vegetables, garbanzo beans, tomato soup, zucchini, and Italian seasoning in a slow cooker. Add cooked beef and water, mix together. Cover and cook on Low until flavors combine, about 8 hours.

Recipe Yield

4 servings

Recipe Note

This soup is an easy recipe for a cold fall or winter day. My family loves it and we make is about once a week during the chilly seasons. Any leftovers are great for lunch boxes!

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