Slow Cooker Beef and Vegetable Soup
A heart-healthy, lean ground beef soup loaded with tender potatoes, sweet corn, and green beans simmered in a rich tomato-beef broth. Batch-cooked into 6 portion-controlled servings at ~354 calories each with zero added sugar.
Prep
15 min
Cook
240 min
Total
255 min
Makes
6 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
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
Time saver
Freezer Friendly: Portion into freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
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 8 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 lean ground beef, finely diced small onion, and minced garlic clove.
Tap card to mark done - 02
Cook for 6 to 8 minutes
Cook for 6 to 8 minutes, breaking up the meat with a wooden spoon, until the beef is fully browned with no pink remaining.
Look for: the beef is fully browned with no pink remaining
Tap card to mark done - 03
Drain any excess fat from the skillet…
Drain any excess fat from the skillet and transfer the browned beef, onion, and garlic into a 6-quart (5.7-liter) slow cooker.
Tap card to mark done - 04
Add peeled and diced large potato
Add peeled and diced large potato, sweet corn, trimmed green bean pieces, fire-roasted diced tomato, tomato juice, and beef broth to the slow cooker.
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Stir in salt
Stir in salt, dried oregano, and worcestershire sauce until all ingredients are combined.
Look for: all ingredients are combined
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Cover with the lid and cook on…
Cover with the lid and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the potato cubes are fork-tender.
Look for: the potato cubes are fork-tender
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Turn off the slow cooker and let…
Turn off the slow cooker and let the soup rest for 5 minutes before serving.
Allow: 5 minutes
Tap card to mark done - 08
Divide equally into 6 servings to serve…
Divide equally into 6 servings to serve immediately, or store in airtight meal prep containers in the refrigerator for up to 5 days.
Ready when: everything is assembled and ready to enjoy
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