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Slow Cooker Hamburger Tomato Vegetable Soup

Created by NELady on June 8, 2023

1 pound lean ground beef
10 ounces frozen mixed vegetables (carrots, green beans, corn, peas)
10 ounces frozen zucchini blend (green & yellow zucchini)
10 ounces frozen seasoning blend (celery, yellow onion, red bell peppers, green bell peppers, parsley flakes)
28 ounces can of crushed tomatoes

Step 1: In a large skillet, brown the lean ground beef over medium heat until fully cooked. Drain any excess fat.
Step 2: Transfer the cooked ground beef to a slow cooker.
Step 3: Add the frozen mixed vegetables, frozen zucchini blend, and frozen seasoning blend to the slow cooker. Stir well to combine with the ground beef.
Step 4: Pour in the crushed tomatoes, water (using the empty crushed tomato can as a measure), and tomato paste. Stir everything together until well combined.
Step 5: Add the V8 juice to the slow cooker and stir again.
Step 6: Season the soup with salt and pepper according to your taste preferences. Start with a teaspoon of salt and half a teaspoon of pepper, then adjust as needed.
Step 7: Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours. This will allow the flavors to meld together and the vegetables to become tender.
Step 8: Before serving, taste the soup and adjust the seasoning if necessary.