Crockpot Vegetable Beef Soup
A nourishing, slow-simmered beef soup filled with vegetables and flavor. Easy to prep, perfect for meal planning, and freezer-friendly.
Equipment
- - Skillet
- Slow cooker (5–6 quart)
- Cutting board & knife
- Ladle
Ingredients
- 1 tbsp oil
- 1 lb cubed beef
- 2 carrots chopped
- 2 celery stalks chopped
- 1 small onion chopped
- 2 tbsp tomato paste
- 4 garlic cloves minced
- 1½ tsp salt
- 1 tsp parsley
- ½ tsp thyme
- ¼ tsp paprika
- ¼ tsp pepper
- 4 cups beef broth
- 1 lb potatoes cubed
- 1 can diced tomatoes
- ¾ cup marinara sauce
- 1 cup green beans
- ½ cup corn
- 1 bay leaf
Instructions
- Brown beef in a skillet. Transfer to slow cooker.
- Sauté veggies and seasonings. Add to slow cooker.
- Add broth, tomatoes, potatoes, marinara, beans, corn, and bay leaf.
- Cook on LOW 7–8 hours or HIGH 4 hours. Remove bay leaf and serve.
Notes
Swap beef for ground meat or chicken.
Freeze flat in bags for quick thawing.
Add kale or spinach at the end for extra greens.