Description
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
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.
- Prep Time: 15 minutes
- Cook Time: 7 hours 15 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 193
- Sugar: 5 g
- Sodium: 927 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 35 mg