Hearty Hamburger Vegetable Taco Soup for the Slow Cooker

Step 1: In a skillet, brown the ground beef over medium heat. Drain, if necessary.

Step 2: Once cooked, transfer it to a slow cooker.

Step 3: Add the diced onion, minced garlic, zucchini, yellow squash, celery, corn kernels, and pinto beans to the slow cooker.

Step 4: Sprinkle the taco seasoning over the ingredients in the slow cooker and stir well to combine.

Step 5: Add the tomato paste, crushed tomatoes, red enchilada sauce, and beef broth. Stir well.

Step 6: Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the vegetables are tender and the flavors have melded together.

Step 7: Taste the soup and season with salt and pepper as needed.

Step 8: Serve with optional toppings like shredded cheese, sour cream, chopped cilantro, or tortilla chips.