Description
Warm up with a bowl of Crockpot Vegetable Beef Soup, a cozy dish that’s perfect for any occasion. This hearty soup is not only rich in flavor but also packed with nutritious ingredients, making it an excellent choice for busy families and gatherings alike. With just 15 minutes of prep time, you can set it and forget it while the slow cooker works its magic, transforming tender beef and fresh vegetables into a delicious meal. Perfect for chilly evenings, this soup is versatile enough to customize based on your pantry staples. Enjoy it with crusty bread or over rice for a satisfying dinner that everyone will love.
Ingredients
Scale
- 1 pound cubed beef
- 2 large carrots (peeled and chopped)
- 2 ribs celery (finely chopped)
- 1 small onion (finely chopped)
- 4 cloves garlic (minced)
- 1 pound potatoes (chopped)
- 1 cup green beans (chopped)
- ½ cup corn
- 4 cups low-sodium beef broth
- 1 can diced tomatoes (14oz)
- ¾ cup marinara sauce
- 1 tablespoon oil
- 1½ teaspoons salt
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ¼ teaspoon paprika
- ¼ teaspoon pepper
- 1 bay leaf
Instructions
- Brown the beef in a large skillet over medium-high heat with oil until seared on all sides, then transfer to the slow cooker.
- In the same skillet, sauté carrots, celery, and onion until soft. Add garlic and spices; cook for another minute.
- Transfer the sautéed mixture to the slow cooker. Add 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.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 430mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg