Crockpot Vegetable Beef Soup (full of flavor!)

overhead image of beef vegetable soup in crockpot with metal ladle

Crockpot Vegetable Beef Soup (full of flavor!)

Course: Soup

Cuisine: American

Diet: Gluten Free

Prep Time: 15

Cook Time: 7 15

Total Time: 7 30

Servings: servings

Calories: 193cal

Author: Ashley Fehr

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.

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Ingredients

1 tablespoon oil
1 pound cubed beef (see notes in the post)
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)
1½ teaspoons salt
1 teaspoon dried parsley
½ teaspoon dried thyme
¼ teaspoon paprika
¼ teaspoon pepper
4 cups low-sodium beef broth
1 pound potatoes chopped (about 4 medium)
1 can diced tomatoes with juice (14oz or 398ml)
1 cup trimmed and chopped fresh or frozen green beans
¾ cup marinara sauce
½ cup canned or frozen corn
1 bay leaf

Instructions

Heat the oil in a large skillet over medium-high heat. Brown the beef on all sides and place in a 5- to 6-quart slow cooker.
To the skillet, add the carrots, celery, and onion and cook until the onion has softened. Stir in the tomato paste, garlic, salt, parsley, thyme, paprika, and pepper and cook for 1 minute.
Transfer the vegetables from the skillet to the slow cooker. Add the broth, potatoes, tomatoes, green beans, marinara sauce, corn, and bay leaf.
Cover and cook on low for 7 to 8 hours, until the beef and vegetables are tender. Remove the bay leaf, taste and adjust seasonings as desired. Serve immediately or keep on warm until ready to serve.

Video

Notes

Storage:

This soup will last in an airtight container in the fridge for 4-5 days.

This soup also freezes great! Simply cool it to room temperature and place it into a large freezer bag or container. I like to use bags because it freezes in a thin layer and thaws more quickly. Freeze for up to 3 months.

To serve, thaw overnight in the refrigerator or for 6-8 hours at room temperature. If you need to thaw it quickly, place it in the sink in a few inches of room temperature water for 30 minutes, breaking it into chunks. Warm in the microwave or on the stove until heated through.

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