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Slow Cooker Vegetable Soup with Ground Beef

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"This soup is an easy recipe for a cold fall or winter day. My family loves it and we make is about once a week during the chilly seasons. Any leftovers are great for lunch boxes!"
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Ingredients

8 h 15 m servings 438
Original recipe yields 4 servings

Directions

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  1. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain.
  2. Combine vegetables, garbanzo beans, tomato soup, zucchini, and Italian seasoning in a slow cooker. Add cooked beef and water; mix together. Cover and cook on Low until flavors combine, about 8 hours.

Nutrition Facts


Per Serving: 438 calories; 15.3 46.4 28.6 69 1191 Full nutrition

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