A comforting and hearty vegetable-beef soup made effortlessly in a slow cooker.
Brown the ground beef in a large skillet over medium heat until fully cooked, breaking it into small pieces.
Ensure the beef is evenly browned for the best flavor.
Transfer the cooked beef to the slow cooker.
Use a slotted spoon to leave excess fat behind.
Add the diced carrots, celery, potatoes, and onion to the slow cooker.
Cut vegetables into uniform pieces for even cooking.
Stir in the garlic, diced tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, salt, and pepper.
Mix thoroughly to combine all flavors.
Pour the beef broth over the ingredients in the slow cooker.
Ensure the broth covers the ingredients for even cooking.
Cover and cook on low heat for 7-8 hours or on high heat for 3-4 hours.
Avoid opening the lid during cooking to maintain consistent heat.
Serve the soup hot, garnished with fresh parsley if desired.
Pair with crusty bread for a complete meal.
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