Hearty Hamburger Vegetable Taco Soup for the Slow Cooker
Created by NELady on May 23, 2023
- Servings: 6
- Prep Time: 15m
- Cook Time: 8h
- Recipe #40708
Ingredients
- 1 pound ground beef (hamburger)
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 zucchini, diced
- 1 yellow squash, diced
- 2 stalks of celery, diced
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 ounces) pinto beans, drained and rinsed
- 2 tablespoons taco seasoning
- 6 ounces tomato paste
- 28 ounces crushed tomatoes
- 10 ounces red enchilada sauce
- 4 cups beef broth (or 4 cups water + 4 beef bouillon cubes)
- Salt and pepper, to taste
- OPTIONAL TOPPINGS
- Shredded cheese
- Sour cream
- Chopped cilantro
- Tortilla chips
How to Make
-
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.
Nutritional Facts
- Serving Size: 1 (622.6 g)
- Calories 321.2
- Total Fat - 13.3 g
- Saturated Fat - 4.6 g
- Cholesterol - 67.3 mg
- Sodium - 997 mg
- Total Carbohydrate - 27.6 g
- Dietary Fiber - 6.6 g
- Sugars - 13.2 g
- Protein - 25.2 g
- Calcium - 85 mg
- Iron - 4.3 mg
- Vitamin C - 45.3 mg
- Thiamin - 0.2 mg