Italian Beef Vegetable Soup (Crockpot)

Contributed By: Parker


1/2 pound lean ground beef (90% lean)
1/4 cup chopped onion
2 cups chopped cabbage
2 medium carrots, chopped
1 cup fresh Brussels sprouts, quartered
1 cup chopped fresh kale
1 celery rib, chopped
1 tablespoon minced fresh parsley
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/4 teaspoon salt
3 cups beef stock
1 can (14-1/2 ounces) Italian diced tomatoes, undrained


1. In a large skillet, cook beef with onion over medium-high heat until browned, 4 to 5 minutes, breaking the meat into crumbles. Transfer to a 3- or 4-qt. slow cooker. Stir in remaining ingredients.
2. Cook, covered, on low 5 to 6 hours or until carrots are tender.

Helpful Hints:

Five Star Recipe
TOTAL TIME: Prep: 20 min. Cook: 5 hours
YIELD: 6 servings (1-1/2 quarts).
Nutrition Facts
1 cup: 127 calories, 3g fat (1g saturated fat), 24mg cholesterol, 617mg sodium, 14g carbohydrate (9g sugars, 3g fiber), 11g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

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