Prep time: 15 min

6 Servings

Ingredients

• 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

GARNISH: cheddar cheese, parsley, green onions

Directions

1. Brown the 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.
2. 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 evaporate like simmering on the stove).
3. 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 adjust the final product.