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.
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).
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.
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