Slow Cooker Beef Sweet Potato and Vegetable Soup
A lean ground beef and rich broth soup loaded with tender sweet potatoes, carrots, green beans, and zucchini. Specially crafted for batch prepping 4 low-calorie, high-protein weekday meals without onions or cabbage.
Prep
15 min
Cook
240 min
Total
255 min
Makes
4 servings
Created together. Shared with you.
Made by Mendy + Lila
Mendy created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
240 min
Total
255 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Knife and cutting board
Time saver
Store leftovers in glass containers in the refrigerator for up to 4 days or freeze for up to 3 months.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 6 steps complete
Next: Heat a large skillet over medium-high heat…
- 01
Heat a large skillet over medium-high heat…
Heat a large skillet over medium-high heat at 375°F (190°C) and add 150g extra lean ground beef per serving (600g total for 4 servings). Cook for 6 to 8 minutes, breaking it apart with a spoon until fully browned with no pink remaining.
Look for: fully browned with no pink remaining
Tap card to mark done - 02
Transfer the browned ground beef into the…
Transfer the browned ground beef into the slow cooker insert.
Tap card to mark done - 03
Add 0
Add 0.33 cup diced sweet potato, 0.5 cup sliced carrot, 0.5 cup cut green beans, 0.5 cup diced zucchini, 1 minced garlic clove, and 0.5 cup diced canned tomatoes per serving into the slow cooker.
Tap card to mark done - 04
Pour 1
Pour 1.5 cups low-sodium beef broth per serving over the meat and vegetables, stirring gently to combine.
Tap card to mark done - 05
Cover with the lid and set the…
Cover with the lid and set the slow cooker to LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the sweet potatoes and carrots are easily pierced with a fork.
Look for: the sweet potatoes and carrots are easily pierced with a fork
Tap card to mark done - 06
Ladle 1 equal portion (approx 2
Ladle 1 equal portion (approx 2.5 cups) into a bowl for serving, and divide remaining portions into airtight meal prep containers once cooled.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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