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A hearty and healthy slow cooker soup featuring tender beef chunks and a variety of fresh vegetables simmered in a rich, flavorful broth. Perfect for busy families and meal prep, taking only 15 minutes to prep and slow cooking for 7 to 8 hours.

Ingredients

Scale
  • 1 tablespoon oil
  • 1 pound cubed beef
  • 2 large carrots, chopped
  • 2 ribs celery, chopped
  • 1 small onion, chopped
  • 2 tablespoons tomato paste
  • 4 cloves garlic, 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, peeled and diced
  • 1 can diced tomatoes
  • 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. Cube the beef into bite-sized pieces.
  2. Chop the carrots, celery, and onion; peel and dice the potatoes; mince the garlic.
  3. Heat the oil in a large skillet over medium-high heat.
  4. Brown the beef on all sides in the skillet.
  5. Transfer the browned beef to a 5- to 6-quart slow cooker.
  6. Add the chopped carrots, celery, and onion to the skillet and cook until the onion softens.
  7. Stir in the tomato paste, garlic, salt, dried parsley, dried thyme, paprika, and pepper and cook for 1 minute.
  8. Transfer the vegetables and any pan juices to the slow cooker.
  9. Add the beef broth, potatoes, diced tomatoes, green beans, marinara sauce, corn, and bay leaf to the slow cooker.
  10. Cover and cook on low for 7 to 8 hours, until the beef and vegetables are tender.
  11. Remove the bay leaf, taste, and adjust seasonings as needed.

Notes

For extra flavor, browning the beef before slow cooking is recommended but optional., You can substitute ground beef (pre-cooked and drained) or shredded chicken for the beef., To make the soup creamy, stir in half-and-half or heavy cream just before serving., Feel free to swap or add vegetables such as broccoli, cauliflower, peas, kale, spinach, or sweet potatoes., Store leftovers in an airtight container in the fridge for 4-5 days and reheat gently., Soup freezes well for up to 3 months; thaw overnight in the fridge or use water bath method for quicker thawing., Potatoes may soften after freezing; omit or add fresh potatoes when reheating if preferred.

Nutrition

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