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Crockpot Vegetable Beef Soup

A hearty and nutritious soup loaded with vegetables and tender beef, perfect for cold days or busy evenings.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon oil For browning beef
  • 1 pound cubed beef Choose quality cuts like chuck or round
  • 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 Adjust if using regular beef broth
  • 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 diced tomatoes With juice (14 oz or 398 ml)
  • 1 cup green beans Trimmed and chopped, fresh or frozen
  • 0.75 cup marinara sauce
  • 0.5 cup corn Canned or frozen
  • 1 piece bay leaf

Method
 

Preparation
  1. Heat the oil in a large skillet over medium-high heat.
  2. Add the cubed beef to the skillet and brown on all sides.
  3. Transfer the browned beef to the slow cooker.
  4. In the same skillet, add the chopped carrots, celery, and onion. Cook until the onion is soft and translucent (about 5 minutes).
  5. Stir in the tomato paste, minced garlic, salt, dried parsley, dried thyme, paprika, and pepper. Cook for about 1 minute.
  6. Transfer the vegetable mixture to the slow cooker with the beef.
  7. Add the broth, chopped potatoes, diced tomatoes with their juice, green beans, marinara sauce, corn, and bay leaf to the slow cooker.
  8. Stir everything well to combine and ensure they are well coated with the liquid.
Cooking
  1. Cover the slow cooker and set to cook on low for 7 to 8 hours.
  2. Once done, remove the bay leaf, taste and adjust seasoning as desired.
Serving
  1. Ladle the soup into bowls and serve hot. Optionally top with fresh herbs or provide extra seasonings like hot sauce.

Notes

Store leftovers in airtight containers for up to 4-5 days in the refrigerator or freeze for up to 3 months.