Honey Burgundy Hamburger Soup for Slow Cooker
Slow cooker soup recipes are so often easy and delicious, and this one is no exception. This is a great soup for leftover vegetables. Add mushrooms, thinly sliced yellow squash, snow peas, beans, etc. to personalize it as you wish.
Cooking MethodSlow Cooker
Ingredients
- 1 pound ground beef
- 28 ounce canned tomatoes
- 1 quart water
- 4 beef bouillon cubes
- 2 stalks celery
- 1 onion, chopped
- 1/2 small head cabbage, chopped
- 3 carrots, sliced
- 3 potatoes, cubed
- 8 ounce okra
- 8 ounce canned or frozen corn
- 8 ounce canned or frozen peas
- 1 teaspoon honey
- 2/3 cup dry red wine
- 1/2 can beer
- 1 tablespoon parsley flakes
- 2 teaspoon Worcestershire sauce
- 2 teaspoon salt
- 1 teaspoon black pepper
- 1 pinch cayenne pepper or to taste
- 1/4 teaspoon celery seed (optional)
- 1 pinch rosemary (optional)
Instructions
- Use large slow cooker or adjust ingredients.
- Brown beef in skillet. Drain.
- Add all ingredients (except cabbage) with beef to slow cooker.
- Set to HIGH for 4-5 hours, or LOW for 8-10 hours.
- Add cabbage during final 1 hour of cooking time. Serve with crackers and a salad.