Description

Crockpot Vegetable Beef Soup Recipe is a hearty slow cooker meal made with tender beef, potatoes, carrots, celery, green beans, tomatoes, corn, herbs, and rich beef broth for a comforting, homemade soup perfect for any season.

Ingredients

1 tablespoon oil

1 pound cubed beef, (see notes in the post)

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 (14oz or 398ml)

1 cup trimmed and chopped fresh or frozen green beans

¾ cup marinara sauce

½ cup canned or frozen corn

1 bay leaf

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Instructions

Heat the oil in a large skillet over medium-high heat. Brown the beef on all sides and place in a 5- to 6-quart slow cooker.

To the skillet, add the carrots, celery, and onion and cook until the onion has softened. Stir in the tomato paste, garlic, salt, parsley, thyme, paprika, and pepper and cook for 1 minute.

Transfer the vegetables from the skillet to the slow cooker. Add the broth, potatoes, tomatoes, green beans, marinara sauce, corn, and bay leaf.

Cover and cook on low for 7 to 8 hours, until the beef and vegetables are tender. Remove the bay leaf, taste and adjust seasonings as desired. Serve immediately or keep on warm until ready to serve.

Prep Time: 20 min
Cook Time: 7–8 hours
Category: Soup
Method: Crock Pot
Cuisine: American