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 ounces 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 ounces okra
8 ounces canned or frozen corn
8 ounces canned or frozen peas
1 teaspoon honey
2/3 cup dry red wine
1/2 can beer
1 tablespoon parsley flakes
2 teaspoons Worcestershire sauce
2 teaspoons 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.