Description
Crockpot Vegetable Beef Soup is a comforting and hearty dish perfect for family dinners or gatherings with friends. With just 15 minutes of prep time, this slow-cooked soup combines tender beef, vibrant vegetables, and a medley of herbs and spices for a deliciously rich flavor. The slow cooker does all the work, allowing the ingredients to meld beautifully while you go about your day. This soup is not only easy to prepare but also versatile—feel free to swap in seasonal veggies or adjust the seasonings to suit your taste. Ideal for meal prep, you can enjoy it throughout the week or freeze it for later. Serve it alongside crusty bread, over rice, or in a fun bread bowl for an unforgettable meal.
Ingredients
- 1 pound cubed beef
- 4 cups low-sodium beef broth
- 2 large carrots
- 2 ribs celery
- 1 small onion
- 4 cloves garlic
- 1 pound potatoes
- 1 cup green beans
- ½ cup corn
- 1 can diced tomatoes (14 oz)
- 2 tablespoons tomato paste
- 1 tablespoon oil
- 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 cubed beef in a skillet with oil over medium-high heat.
- Sauté chopped carrots, celery, and onion until softened; stir in garlic and seasonings.
- Combine sautéed vegetables with beef in a slow cooker; add broth, potatoes, tomatoes, green beans, corn, marinara sauce, 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 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 5g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 60mg
Keywords: Customize with your favorite vegetables or adjust seasoning based on taste. This soup can be made ahead of time; flavors improve after a day.