Description
An Instant Pot or slow cooker beef and vegetable soup that’s loaded with ground beef, tomatoes, hearty potatoes and lots of veggies for a simple, satisfying dinner.
Ingredients
Scale
- 16 oz lean ground beef
- 1/2 cup diced onion
- 1 tsp Italian seasoning
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/4 tsp smoked paprika
- 1 Tbsp tomato paste
- 4 cups beef broth
- 1 (15 oz) can crushed tomatoes
- 1 (8 oz) can tomato sauce
- 2 tsp Worcestershire sauce
- 1 tsp sugar
- 1 bay leaf
- 2 medium Russet potato, peeled and cubed
- 1 (12 oz) bag frozen mixed vegetables
- 1 Tbsp butter
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the onions. Brown for 5 minutes. Drain off excess grease. Stir in the Italian seasoning, salt, pepper, garlic powder, smoked paprika and tomato paste.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Dump in the crushed tomatoes, tomato sauce, Worcestershire, sugar, bay leaf and potatoes.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 4 minutes. When time is up move valve to venting and remove the lid. Discard the bay leaf.
- Stir in the veggies and butter and let them warm through from the hot soup.
- Salt and pepper to taste. Ladle into bowls and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the beef and break it up. Add in the onions. Brown for 5 minutes. Drain off excess grease. Stir in the Italian seasoning, salt, pepper, garlic powder, smoked paprika and tomato paste. Transfer to the slow cooker.
- Stir in the broth, crushed tomatoes, tomato sauce, Worcestershire, sugar, bay leaf and potatoes.
- Cover and cook on low for 4 hours. Discard the bay leaf.
- Stir in the veggies and butter and let them warm through from the hot soup.
- Salt and pepper to taste. Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker