Brown hamburger, drain if desired - transfer beef to the slow cooker.
Dice the onion, celery, and mince the garlic. Place it in the slow cooker on top of the beef.
Next add the frozen vegetables and spices. Top with cannellini beans, crushed tomatoes and beef stock.
Cover - Cook on low for 8 hours or 6 hours on high. Remove the bay leaf prior to serving.
Optional - finishing the soup by stirring a couple of tablespoons of minced parsley into the big pot of soup will brighten the flavors. Topping individual bowls with a sprinkle of parmesan cheese? Heavenly!
Notes
Stovetop Directions
Yes and yes! To make this soup on the stovetop, simply brown the beef, then add the remaining ingredients. Cover and simmer for 45 minutes to 1 hour to allow the flavors to combine.
Pressure Cooker Directions
To cook this using your pressure cooker, brown the beef, add the remaining ingredients. Cover and seal, using the manual setting, set the timer to 8 minutes. Quick-release at the end.