Slow-Cooker Vegetable Beef Soup

Ingredients

• 1 pound lean ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 (14.5 ounce) can diced tomatoes
• 1 (14.5 ounce) can beef broth
• 1 (4 ounce) can tomato paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 bay leaf
• 1 cup frozen green beans
• 1/2 cup frozen corn
• 1/2 cup frozen peas

Directions

1. In a large skillet over medium-high heat, cook the ground beef until browned. Drain off the fat.
2. Place the cooked ground beef in a slow cooker.
3. Add the onion, garlic, carrots, celery, tomatoes, beef broth, tomato paste, Worcestershire sauce, Italian seasoning, sugar, salt, pepper, and bay leaf to the slow cooker.
4. Stir to combine.
5. Cover and cook on low for 8 hours.
6. Add the frozen green beans, corn, and peas to the slow cooker and stir to combine.
7. Cover and cook on low for an additional 30 minutes, or until the vegetables are tender.
8. Remove the bay leaf before serving.

Interesting Facts

• This soup can be stored in the refrigerator for up to three days.
• This soup can also be frozen for up to three months.
• This soup is a great way to use up leftover vegetables.