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Slow Cooker Beef & Veggie Soup

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This delicious Slow Cooker Beef & Veggie Soup was made by my grandma all throughout my childhood. She would do it either on a stove-top or in a slow cooker. I still remember how excited we were when she would come over with this soup and cornbread. It warms up your soul!

Slow Cooker Beef & Veggie Soup

  • Servings: 6


  • 1 Lb Ground Beef, Cooked and Drained
  • 1 14.5oz Can of Beef Broth
  • 4 Cups Water
  • 1 15oz Can of Tomato Sauce
  • 1 Cup Frozen Corn
  • 4 Potatoes, Cubed
  • ½ Lb Baby Carrots (Sliced if preferred)
  • 2 Stalks of Celery, Diced
  • 1 Diced Tomato or 1 Can of Diced Tomatoes
  • ½ White Onion, Sliced
  • ½ Cup White Cooking Wine
  • 1 Tbsp Parsley
  • 1 Cup Pasta or Gluten Free Pasta


  1. Begin by spraying the slow cooker with nonstick cooking spray.
  2. Add in all of the ingredients in order, but do not add in the pasta.
  3. Let this cook on low for 8-10 hours or until the veggies are soft.
  4. Add in the pasta in the last 30 minutes of cook time. Be sure to remove or set to warm after 30 minutes so that the pasta does not overcook.
  5. Serve topped over cornbread or with crackers.

Recipe Tags

For the pasta, you can use any pasta you have on hand. My grandma did this much like a pantry-style meal, using up what she had readily available. We love to serve this with delicious homemade cornbread.

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