Ingredients
Scale
- 1 pound lean ground beef (at least 90% lean)
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1 bell pepper, diced (any color)
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) tomato sauce
- 4 cups beef broth (low sodium)
- 1 cup frozen corn kernels (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (adjust to taste)
- 2 cups cooked whole grain pasta or brown rice (optional, add at the end)
Instructions
- Brown the Beef:
- In a skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is tender. Drain any excess fat.
- Transfer to Slow Cooker:
- Transfer the beef mixture to a slow cooker. Add the diced carrots, celery, bell pepper, diced tomatoes with their juice, tomato sauce, beef broth, corn (if using), oregano, basil, salt, and pepper. Stir to combine all the ingredients.
- Cook:
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the vegetables are tender.
- Add Pasta or Rice (Optional):
- If you’re adding cooked pasta or brown rice, stir it into the soup during the last 30 minutes of cooking on LOW or the last 15 minutes on HIGH. Adjust the seasoning as needed.
- Serve:
- Serve the soup hot, garnished with fresh parsley or grated Parmesan cheese if desired.
