Crockpot Vegetable Beef Soup Recipe (full of flavor!)
This Crockpot Vegetable Beef Soup is a hearty and healthy recipe that takes just 15 minutes to prep! It's loaded with chunks of tender beef and tons of veggies.
8 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 193 kcal | Sugar | 5 g |
| Carbs | 21 g | Cholesterol | 35 mg |
| Protein | 18 g | Sodium | 927 mg |
| Fat | 5 g | Fiber | 3 g |
| Sugar | 5 g | ||
| Cholesterol | 35 mg | ||
| Sodium | 927 mg | ||
| Fiber | 3 g |
Prep Time: 15 min Cook Time: 495 min Total Time: 510 min
Ingredients
1 tablespoon oil
1 lb beef cubes *see post for notes
2 large carrots peeled and finely 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 lb potatoes finely chopped (about 4 medium)
14 oz canned diced tomatoes
1 cup chopped green beans fresh or frozen
¾ cup tomato sauce
½ cup canned or frozen corn
1 bay leaf
Instructions
In a large frying pan over high heat, fry beef in oil just until browned on all sides. Add beef to a 6 quart crockpot.
To the same frying pan, add carrots, celery and onion to the pan and cook until onions are softened. Stir in tomato paste, garlic, salt, parsley, thyme, paprika and pepper and cook for 1 minute.
Add the vegetables in the pan to the slow cooker with the broth, potatoes, tomatoes, green beans, tomato sauce, corn and bay leaf.
Cover and cook on low for 8 hours, until beef and vegetables are tender. Serve immediately or keep on warm until ready to serve.