Crock Pot Beef Vegetable and Rice Soup
A steaming bowl of soup is so perfect for when the days start to turn chilly, and this one, with a ground beef base and lots of vegetables, is a winner! On top of that, you can easily throw the ingredients in the crock pot in the morning or afternoon, and it’s ready for dinner when you are.
Serve it alone, or with a hunk of crusty bread, cornbread or light rolls, and you have a wonderful meal.
Here is what you need to make this hearty soup:
- 1 1/2 pounds ground beef, cooked
- 1 Tablespoon minced onion
- One 14.5 ounce can of green beans, drained
- One 14.5 ounce can of sliced carrots, drained
- One 28 ounce can Italian stewed chopped tomatoes
- Three 14 ounce cans of beef broth or (5-6 beef bouillon cubes and 5-6 cups of water)
- 1 teaspoon of Italian seasoning
- 3/4 cup instant rice
After browning and draining your ground beef, add it to the crock pot with all the other ingredients.
Cook on low for 4-6 hours, or on high for 3-4 hours, or till bubbly and hot.
It’s mild and hearty, and perfect for a crisp fall evening or a cold winter night!
Crock Pot Beef Vegetable and Rice Soup
Ingredients
- 1 1/2 pounds ground beef cooked
- 1 Tablespoon minced onion
- One 14.5 ounce can of green beans drained
- One 14.5 ounce can of sliced carrots drained
- One 28 ounce can Italian stewed chopped tomatoes
- Three 14 ounce cans of beef broth or 5-6 beef bouillon cubes and 5-6 cups of water
- 1 teaspoon of Italian seasoning
- 3/4 cup instant rice
Instructions
- After browning your ground beef, add to the crock pot with all the other ingredients.
- Cook on low for 4-6 hours, or on high for 3-4 hours or till bubbly and hot.
I just love a good crock pot recipe!
Hope you enjoy!
