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+ servings

Slow Cooker Beef & Vegetable Soup

A comforting soup, packed with veggies!
Prep Time15 minutes
Cook Time8 hours
Servings - 4 servings


  • 1 lb. ground beef
  • 1 15 oz. can black beans, drained and rinsed
  • 1 15 oz. can diced tomatoes, undrained
  • 3-4 cups frozen mixed vegetables
  • 2-3 cups chicken broth(from bouillon or box)
  • Salt and pepper to taste
  • Optional: Italian seasoning to taste
  • Side: Dinner roll


  • Brown and drain the ground beef.
  • Add all the ingredients to the slow cooker.
  • Set slow cooker on low and cook for 8 hours, or high for 6 hours. If cooking from partially frozen, you'll need to cook on low for 8 to 10 hours, depending on how frozen the pack is when you start cooking it.

Freezer Meal Instructions

  • Label bag. Then, follow the same directions in the first 2 bullets. Let the browned ground beef cool for a few minutes before adding it to the bag. If you wish to leave the broth out, then freeze without the broth and make a note on the bag that you need to add the broth.Place in the fridge to let theground beefcool completely before adding to the freezer. (This will help prevent freezer burn.) Remove as much air as you can and seal. Freeze up to 6 months in your fridge freezer or 12 months in a deep freezer.
  • To thaw, place the bags in the fridge overnight. Or quick thaw in a bowl of warm water.

Instant Pot Directions

  • Brown and drain the ground beef. Add in black beans, diced tomatoes, frozen mixed vegetables, chicken broth. Gently stir to combine. Close the lid and set to Sealing. Cook on High, Manual for 15 minutes, or until cooked through. Let pressure release naturally.