Slow Cooker Beef and Vegetable Soup

Stir the beef stock, carrots, celery, parsley, celery seed and bay leaves into a slow cooker set on High, cover and cook until the vegetables are tender, about 2 hours.

Place the minced beef, onion and garlic into a frying pan over medium heat. Cook, stirring frequently to break the beef into small pieces, until the onion is translucent and the beef is browned and no longer shows pink areas, 10 to 15 minutes. Drain off fat, and stir the plum tomatoes into the beef mixture. Bring to the boil over medium heat, and cook, stirring frequently, until the tomatoes are broken up into small pieces.

Stir the potatoes, sweetcorn, green beans and peas into the soup in the slow cooker, and add the beef mixture. Stir everything together, cover and set the slow cooker on High. Cook for 4 hours.