Description
Crockpot busy day soup brings hearty comfort to hectic schedules with minimal prep and maximum flavor. Simmering slowly, this one-pot wonder delivers rich, satisfying goodness that will rescue your mealtime without stress.
Ingredients
Scale
Protein:
- 1 lb (454 g) ground beef or turkey
Vegetables:
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 carrot, peeled and diced
- 1 zucchini, diced
Canned and Liquid Ingredients:
- 1 can (15 oz / 425 g) diced tomatoes
- 1 can (15 oz / 425 g) kidney beans, drained and rinsed
- 1 can (15 oz / 425 g) corn kernels, drained
- 4 cups (960 ml) low-sodium chicken or vegetable broth
- 1/2 cup (120 ml) small pasta (such as elbow macaroni or rotini)
Seasonings and Oils:
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon (5 ml) ground cumin
- 1/2 teaspoon (2.5 ml) paprika
- 1/2 teaspoon (2.5 ml) dried thyme (optional)
- Salt and pepper, to taste
Garnish:
- Fresh parsley or cilantro for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium flame, then introduce ground beef or turkey. Crumble the meat while cooking until it achieves a rich, caramel-brown hue, approximately 5-7 minutes. Eliminate any lingering fat.
- Incorporate chopped onion, minced garlic, shredded carrot, and diced zucchini into the pot. Sauté the vegetables, stirring intermittently, until they soften and release their aromatic essence.
- Pour in diced tomatoes, kidney beans, sweet corn, and robust chicken broth. Sprinkle cumin, paprika, salt, pepper, and thyme to elevate the flavor profile. Ignite the mixture to a gentle simmer.
- Introduce pasta and allow it to dance within the liquid, transforming from firm to tender. Stir periodically to prevent pasta from clinging to the pot’s base, ensuring even cooking for 8-10 minutes.
- Once pasta reaches perfect al dente consistency and soup radiates warmth, remove from heat. Ladle into waiting bowls, offering an optional flourish of fresh parsley or cilantro for vibrant color and additional zest.
Notes
- Swap ground meat with plant-based crumbles for a vegetarian version that maintains protein content and texture.
- Use gluten-free pasta to transform this recipe into a celiac-friendly meal without compromising flavor.
- Control sodium levels by selecting low-sodium broth and reducing additional salt, perfect for heart-conscious diners.
- Enhance meal prep efficiency by chopping vegetables in advance and storing them in refrigerator for quick assembly during busy weekdays.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 300
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 60 mg