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A warm and filling slow-cooked soup with tender chunks of beef and a colorful mix of hearty vegetables in a rich, flavorful broth. Perfect for busy weeknights or meal prepping.

Ingredients

Scale
  • 1 tablespoon oil
  • 1 pound cubed beef (e.g., chuck roast or stew meat)
  • 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 (about 4 medium)
  • 1 can diced tomatoes with juice (14 oz or 398 ml)
  • 1 cup trimmed and chopped fresh or frozen green beans
  • ¾ cup marinara sauce
  • ½ cup canned or frozen corn
  • 1 bay leaf

Instructions

  1. Cut the beef into bite-sized pieces.
  2. Heat oil in a large skillet over medium-high heat.
  3. Brown the beef on all sides until golden.
  4. Transfer the browned beef to a 5- to 6-quart slow cooker.
  5. In the same skillet, add the carrots, celery, and onion and cook until the onion softens.
  6. Stir in tomato paste, minced garlic, salt, dried parsley, dried thyme, paprika, and pepper and cook for 1 minute.
  7. Transfer the sautéed vegetable and tomato mixture to the slow cooker.
  8. Add beef broth, chopped potatoes, diced tomatoes with juice, green beans, marinara sauce, corn, and a bay leaf to the slow cooker.
  9. Cover and cook on low for 7 to 8 hours, until beef and vegetables are fork-tender.
  10. Remove the bay leaf, taste, and adjust seasonings as needed before serving.

Notes

Browning the beef before slow-cooking is optional but recommended for richer flavor., Soup keeps well in an airtight container in the fridge for 4 to 5 days., Freezes well for up to 3 months; potatoes may soften after freezing., Reheat gently on stove or microwave., Serve with crusty bread, garlic bread, or warm breadsticks., Variations: substitute cubed beef with ground beef (cooked and drained) or shredded chicken; add half-and-half or heavy cream for creaminess; add other vegetables like broccoli, cauliflower, peas, kale, spinach, or sweet potatoes.

Nutrition

Find it online: https://margorecipes.com/crockpot-vegetable-beef-soup-recipe-2/