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Crockpot Vegetable Beef Soup

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Crockpot Vegetable Beef Soup is a hearty, nutritious soup made with tender beef, potatoes, corn, green beans, and a variety of vegetables simmered in a savory broth. Perfect for slow cooking and meal prep.

Ingredients

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1 tablespoon oil

1 pound cubed beef

2 large carrots, peeled and chopped

2 ribs celery, finely chopped

1 small onion, finely chopped

2 tablespoons tomato paste

4 cloves garlic, finely minced

1½ teaspoons salt

1 teaspoon dried parsley

½ teaspoon dried thyme

¼ teaspoon paprika

¼ teaspoon pepper

4 cups low-sodium beef broth

1 pound potatoes, chopped

1 can diced tomatoes with juice (14 oz)

1 cup trimmed and chopped green beans

¾ cup marinara sauce

½ cup canned or frozen corn

1 bay leaf

Instructions

1. Heat oil in a large skillet over medium-high heat. Brown beef on all sides and transfer to a slow cooker.

2. Add carrots, celery, and onion to the skillet and cook until onion softens.

3. Stir in tomato paste, garlic, salt, parsley, thyme, paprika, and pepper for 1 minute.

4. Transfer vegetables to slow cooker. Add beef broth, potatoes, tomatoes, green beans, marinara sauce, corn, and bay leaf.

5. Cover and cook on low for 7 to 8 hours.

6. Remove bay leaf, taste, adjust seasonings, and serve.

Notes

Soup stores in the fridge for 4-5 days.

Freezes up to 3 months.

Thaw overnight in the fridge or for 6-8 hours at room temperature.

Reheat gently before serving.

Nutrition

Find it online: https://yummyyrecipe.com/crockpot-vegetable-beef-soup/