Crockpot Vegetable Beef Soup
Crockpot Vegetable Beef Soup is the ultimate comfort food, perfect for chilly evenings and hectic days. This hearty dish combines tender chunks of beef with a vibrant mix of vegetables, creating a nourishing meal that’s bursting with flavor. With just 15 minutes of prep time, you can set it in your slow cooker and let it do the work while you focus on other tasks. Whether you’re hosting friends or enjoying a family dinner, this soup is sure to warm everyone from the inside out. Plus, it’s easy to customize with your favorite veggies or grains, making it versatile for any palate.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Total Time: 8 hours 15 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 1 tablespoon oil
- 1 pound cubed beef
- 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)
- 4 cups low-sodium beef broth
- 1 pound potatoes (chopped)
- 1 can diced tomatoes (14oz)
- 1 cup green beans (chopped)
- ¾ cup marinara sauce
- ½ cup corn
- 1 bay leaf
Instructions
- Heat oil in a large skillet over medium-high heat. Brown the beef until crusty on all sides, then transfer to a slow cooker.
- In the same skillet, sauté carrots, celery, and onion until softened. Add tomato paste, garlic, salt, parsley, thyme, paprika, and pepper; cook for an additional minute.
- Pour sautéed vegetables into the slow cooker along with broth, potatoes, diced tomatoes (with juice), green beans, marinara sauce, corn, and bay leaf.
- Cover and cook on low for 7 to 8 hours until beef and vegetables are tender. Remove bay leaf before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 510mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 70mg