Description
A colorful soup made with ground beef, veggies, beans, tomatoes and butternut squash. Everything bubbles together in the Instant Pot or slow cooker for a magical bowl of flavor.
Ingredients
Scale
- 8 oz lean ground beef
- 1/2 cup diced onion
- 4 oz sliced mushrooms
- 1 rib of celery, sliced
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp Italian seasoning
- 4 cups vegetable, beef or chicken broth
- 1 carrot, peeled and sliced
- 2/3 cup frozen sweet corn
- 1/2 cup diced green pepper
- 1 (14.5 oz) can petite diced tomatoes
- 1 (15 oz) can black beans, rinsed and drained
- 1 Tbsp tomato paste
- 7 oz cubed butternut squash or sweet potato
- 1 cup chopped frozen spinach
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the ground beef and break it up. Add in the onion, mushrooms and celery. Brown for 5 minutes. Drain off excess grease.
- Stir in the salt, pepper, garlic powder, Italian seasoning.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in carrot, corn, green pepper, tomatoes, beans, tomato paste and squash.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir in the spinach.
- Ladle into bowls and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the ground beef and break it up. Add in the onion, mushrooms and celery. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, garlic powder, Italian seasoning. Transfer to the slow cooker.
- Stir in the broth, carrot, corn, green pepper, tomatoes, beans, tomato paste and squash.
- Cover and cook on low for 4 hours.
- Stir in the spinach.
- Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker