Description
Warm up with this hearty and nourishing Crockpot Vegetable Beef Soup. Packed with tender beef, vibrant vegetables, and a flavorful broth, this comforting dish is perfect for chilly evenings or busy days. With minimal prep and the magic of a slow cooker, it’s an effortless way to create a wholesome meal the whole family will love.
Ingredients
- 1 tablespoon oil
- 1 pound beef cubes
- 2 large carrots, peeled and chopped
- 2 ribs celery, chopped
- 1 small onion, finely chopped
- 2 tablespoons tomato paste
- 2 teaspoons minced garlic
- 1½ teaspoons salt
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- 4 cups low-sodium beef broth
- 1 pound potatoes, chopped (about 4 medium)
- 14 ounces canned diced tomatoes
- 1 cup green beans, chopped (fresh or frozen)
- ¾ cup tomato sauce
- ½ cup corn (canned or frozen)
- 1 bay leaf
Instructions
1. Brown the Beef
Heat oil in a large frying pan over high heat. Add the beef cubes and sear them until browned on all sides. This step enhances the flavor of the soup.
2. Sauté the Vegetables
In the same pan, sauté the carrots, celery, and onion until the onion becomes translucent. Stir in tomato paste, garlic, salt, parsley, thyme, paprika, and black pepper. Cook for one minute to release the spices’ aroma.
3. Assemble the Soup in the Crockpot
Transfer the seared beef and sautéed vegetables to a 6-quart crockpot. Add the beef broth, potatoes, diced tomatoes, green beans, tomato sauce, corn, and bay leaf.
4. Cook Low and Slow
Cover the crockpot and cook on Low for 8 hours or on High for 4–6 hours. The beef should be tender, and the vegetables fully cooked.
5. Serve and Enjoy
Before serving, remove the bay leaf. Ladle the soup into bowls and garnish with fresh parsley if desired. Pair with crusty bread or crackers for a satisfying meal.
Notes
- Main Course: Serve with sourdough bread or garlic toast.
- Side Dish: Pair with grilled chicken or a hearty salad.
- Toppings: Garnish with fresh parsley, shredded cheese, or sour cream.