Description
A hearty meal in a bowl. It’s a flavorful beef and vegetable soup that you can make in the Instant Pot or the Crockpot.
Ingredients
Scale
- 1 pound lean ground beef
- 3 Tbsp minced dry onion
- 1 tsp garlic powder
- 3/4 tsp kosher salt
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp dried thyme
- 1 tsp black pepper
- 5 cups water
- 5 teaspoons Better Than Bouillon Vegetable Base
- 3 small to medium Russet potatoes, peeled and cut into cubes
- 1 cup frozen corn
- 2 large carrots, peeled and sliced
- 1 (15 oz) can green beans, drained
- 1 (15 oz) can petite diced tomatoes
- 2 Tbsp tomato paste
- 2 Tbsp Worcestershire sauce
- 1 bay leaf
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Brown for about 5 minutes. Drain off excess grease.
- Add in the onion, garlic powder, salt, oregano, parsley, thyme, pepper and stir to coat the meat.
- Add in the water and scrape bottom of pot so that nothing is sticking.
- Add in the bouillon, potatoes, corn, carrots, beans, tomatoes, tomato paste, Worcestershire and by leaf.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 3 minutes. When time is up let pot sit 5 minutes and then move valve to venting and remove the lid.
- Stir and discard the bay leaf. Ladle into bowls and serve. Some people like this soup topped with shredded cheddar cheese.
Slow Cooker Instructions:
- Brown ground beef in a pan on the stove. Drain off excess grease. Add in the onion, garlic powder, salt, oregano, parsley, thyme, pepper and stir to coat the meat.
- Add beef into slow cooker.
- Add in the water, bouillon, potatoes, corn, carrots, beans, tomatoes, tomato paste, Worcestershire and by leaf.
- Cover and cook on low for 6-8 hours or high 3-4 hours.
- Stir and discard the bay leaf. Ladle into bowls and serve. Some people like this soup topped with shredded cheddar cheese.
- Category: Soup
- Method: Instant Pot or Slow Cooker