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Beef Potato & Green Bean Soup

Yield 6 Servings


  • 1 lb ground beef
  • Salt & Pepper
  • 3 cups skim milk
  • 1 cup beef broth
  • 1 envelope onion soup mix
  • 1 tsp garlic powder
  • 1 tsp basil
  • 3 Tbsp cornstarch
  • 4 medium red potatoes (halved lengthwise & then sliced thin)
  • 1 (14.5oz) can green beans


  1. In a large skillet, brown beef & break up with spatula. Season with salt & pepper & drain fat well. Set aside. (You might want to consider slightly rinsing the fat off the cooked beef with a little water to prevent an oily soup.)
  2. Combine milk, broth, onion soup mix, garlic powder, basil & cornstarch in a 4-6QT slow cooker. Whisk until cornstarch dissolves.
  3. Add sliced potatoes & cooked ground beef. Stir. Cook on low for 5-6 hours or until potatoes are done.
  4. Heat up the whole can of green beans, liquid & all, in a small saucepan on the stove until boiling. Drain beans & add to the soup. Stir & serve.
  5. *To cook on stove top: Cook & season beef; drain fat. Combine liquids & seasonings in a large pot. Add potatoes & cooked beef. Simmer, stirring occasionally, for 15 minutes or until potatoes are tender. Drain & add green beans until heated through.

Recipe Notes

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