Description
Crockpot Vegetable Beef Soup is the ultimate comfort food that combines tender beef, vibrant vegetables, and a rich broth, all simmered to perfection in your slow cooker. This easy-to-make soup requires just 15 minutes of prep time before you set it and forget it, allowing the flavors to meld beautifully over several hours. Perfect for busy weeknights or leisurely weekends, this hearty dish is both nourishing and satisfying for the whole family. Plus, with its customizable ingredients, you can adapt the recipe to suit your taste preferences or use up leftover veggies. Enjoy a warm bowl of this savory soup that’s sure to become a staple in your home.
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)
- 4 cloves garlic (minced)
- 4 cups low-sodium beef broth
- 1 pound potatoes (chopped)
- 1 can diced tomatoes (14 oz)
- 1 cup fresh or frozen green beans
- ¾ cup marinara sauce
- ½ cup canned or frozen corn
- 1 bay leaf
Instructions
- Heat oil in a large skillet over medium-high heat. Sear cubed beef until browned 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 1 minute.
- Transfer vegetable mixture into the slow cooker with beef. Add broth, potatoes, diced tomatoes (with juice), green beans, marinara sauce, corn, and bay leaf. Stir well.
- Cover and cook on low for 7 to 8 hours until beef and vegetables are tender. Remove bay leaf before serving.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg