A comforting and flavorful soup perfect for chilly days, combining hearty beef and fresh vegetables.
Brown the ground beef in a skillet over medium heat until fully cooked, then drain any excess fat.
Browning the beef adds a richer flavor to the soup.
Chop the onion, bell pepper, carrots, and celery into small pieces.
Uniformly sized pieces ensure even cooking.
Add the cooked beef and chopped vegetables to the slow cooker.
Layer the ingredients evenly for consistent cooking.
Pour in the diced tomatoes, ketchup, and beef broth. Season with salt and pepper.
Stir gently to combine all the ingredients.
Set the slow cooker to low and cook for 6-8 hours.
Cooking on low allows the flavors to meld beautifully.
Serve the soup hot, garnished with fresh parsley if desired.
A sprinkle of parsley adds a fresh touch to the dish.
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