Description
Crockpot Vegetable Beef Soup is a hearty and nutritious dish that warms you from the inside out. This easy-to-make slow cooker recipe combines tender beef with a medley of fresh vegetables, resulting in a rich, flavorful broth that’s perfect for chilly evenings or meal prep. With just 15 minutes of prep time, this satisfying soup cooks slowly throughout the day, allowing the flavors to meld beautifully. Serve it as a standalone meal or alongside crusty bread for a comforting dining experience that the whole family will love.
Ingredients
Scale
- 1 pound cubed beef
- 4 cups low-sodium beef broth
- 2 large carrots (peeled and chopped)
- 2 ribs celery (finely chopped)
- 1 small onion (finely chopped)
- 4 cloves garlic (minced)
- 1 pound potatoes (chopped)
- 1 can diced tomatoes (14 oz)
- 1 cup chopped green beans
- ½ cup corn
- 1 tablespoon oil
- 2 tablespoons tomato paste
- 1½ teaspoons salt
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ¼ teaspoon paprika
- ¼ teaspoon pepper
- ¾ cup marinara sauce
- 1 bay leaf
Instructions
- Brown the beef in a skillet over medium-high heat, then transfer it to a slow cooker.
- Sauté carrots, celery, and onion in the same skillet until softened. Stir in garlic, tomato paste, and spices; cook briefly.
- Add sautéed vegetables to the slow cooker along with broth, potatoes, tomatoes, green beans, corn, and bay leaf.
- Cover and cook on low for 7 to 8 hours until tender. Remove bay leaf before serving.
- Prep Time: 15 minutes
- Cook Time: 7 to 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 320
- Sugar: 6g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg