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–+ servings

Crockpot Vegetable Beef Soup Recipe

Author: Zaina Hill
A hearty and comforting vegetable beef soup that's easy to prepare in a slow cooker, perfect for chilly evenings and utilizing leftover vegetables.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 350 kcal

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
  • 1.5 teaspoons Salt
  • 1 teaspoon Dried parsley
  • 0.5 teaspoon Dried thyme
  • 0.25 teaspoon Paprika
  • 0.25 teaspoon Pepper
  • 4 cups Low-sodium beef broth
  • 1 pound Potatoes, chopped (about 4 medium)
  • 1 can (14oz or 398ml) Diced tomatoes, with juice
  • 1 cup Fresh or frozen green beans, trimmed and chopped
  • 0.75 cup Marinara sauce
  • 0.5 cup Canned or frozen corn
  • 1 Bay leaf

Instructions
 

  • Heat the oil in a large skillet over medium-high heat. Add the cubed beef and brown it on all sides. Transfer the beef to a 5- to 6-quart slow cooker.
  • In the same skillet, add the chopped carrots, celery, and onion. Cook until the onion softens, stirring occasionally.
  • Stir in the tomato paste, minced garlic, salt, dried parsley, thyme, paprika, and pepper. Cook for 1 minute to allow the spices to become fragrant.
  • Transfer the sautéed vegetables from the skillet to the slow cooker with the browned beef. Mix everything together.
  • Pour in the low-sodium beef broth, chopped potatoes, diced tomatoes with juice, green beans, marinara sauce, corn, and add the bay leaf. Stir gently.
  • Cover the slow cooker and cook on low for 7 to 8 hours.
  • After cooking, remove the bay leaf and taste the soup. Adjust seasonings as desired.
  • Serve immediately or keep on warm until ready to enjoy, pairing it with crusty bread.

Notes

  • Adjust thickness by removing the lid for the last hour of cooking or mashing potatoes for creaminess.
  • Fresh herbs can enhance flavors in the last 30 minutes.
  • A splash of Worcestershire or soy sauce deepens umami flavor.

Nutrition

Calories: 350kcalCarbohydrates: 35gProtein: 25gFat: 10gSaturated Fat: 3gSodium: 800mgFiber: 5gSugar: 6g
Keyword vegetable beef soup
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