Crockpot Vegetable Beef Soup
This slow cooker vegetable beef soup is hearty, healthy, and effortless. Just 15 minutes of prep for a warm, comforting meal.
Equipment
- Skillet
- - 5–6 qt slow cooker
- - Knife & cutting board
Ingredients
- - 1 tbsp oil
- - 1 lb cubed beef chuck roast or stew meat
- - 2 carrots chopped
- - 2 celery stalks chopped
- - 1 small onion chopped
- - 2 tbsp tomato paste
- - 4 cloves garlic minced
- - 1½ tsp salt
- - 1 tsp dried parsley
- - ½ tsp dried thyme
- - ¼ tsp paprika
- - ¼ tsp pepper
- - 4 cups beef broth
- - 1 lb potatoes chopped
- - 1 can diced tomatoes 14 oz
- - 1 cup green beans
- - ¾ cup marinara sauce
- - ½ cup corn
- - 1 bay leaf
Instructions
- In a skillet, heat oil and brown beef. Transfer to crockpot.
- In same skillet, cook onion, carrots, celery. Stir in tomato paste, garlic, and seasonings.
- Add veggies to crockpot along with all remaining ingredients.
- Cover and cook on LOW for 7–8 hours (or HIGH for 4–5).
- Remove bay leaf. Taste, season, and serve hot.
Notes
- Add extra veggies like peas, spinach, or zucchini
- Great for freezing—just cool completely first
- Chuck roast works beautifully for tender beef
- Great for freezing—just cool completely first
- Chuck roast works beautifully for tender beef