Crockpot Vegetable Beef Soup (full of flavor!)
Ingredients
Scale
- 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.
Find it online: https://www.rapidrecipes.blog/crockpot-vegetable-beef-soup/