1 lb lean ground beef
1 small yellow onion chopped
3 medium size carrots chopped (1 ½ cups)
3 stalks celery chopped (1 ½ cups)
3 cups (1 pound) red potatoes chopped into 1” chunks
1 green bell pepper chopped
7 cups reduced sodium beef broth
1 14.5 oz can fire roasted diced tomatoes with juices may sub regular
1 15 oz. can tomato sauce
2 tsps EACH chili powder, beef bouillon/better than bouillon
1 tsp EACH ground cumin, garlic powder, salt
1/2 tsp EACH dried basil, dried parsley, dried oregano, smoked paprika, pepper
1 tablespoon yellow deli mustard
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1 tablespoon brown sugar
2 teaspoons liquid smoke optional
- Brown beef with onions, carrots and celery in large Dutch oven or stock pot over medium-high heat. While the beef is cooking, you can prep the potatoes and bell pepper. Drain all excess grease from beef.
- Add beef contents and all remaining soup ingredients to a 6 quart slow cooker but use only SIX cups broth (instead of 7 because the liquid won’t evaporator like simmering on the stove).
- Cook on HIGH for 3-4 hours or on LOW for 6-8 hours or until potatoes are tender. Thin soup to desired consistency by adding additional water or broth, but this soup is supposed to be chunky.
- NOTE: Crockpot versions don’t have as concentrated of flavor because none of the liquid evaporates while cooking so they generally need more seasonings – you may need to doctor the final product.
Source: Carls Bad Cravings