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crockpot beef and vegetable soup
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Crockpot Beef and Vegetable Soup

Cozy on up with a big bowl of the soup that's loaded with veggie and tender chunks of beef. It somehow gets better the next day too!
Prep Time15 minutes
Cook Time6 hours 15 minutes
Course: Main Course
Keyword: beef, crockpot, soup, stew, vegetable
Servings: 8

Equipment

  • 1 crockpot

Ingredients

  • 1.5 pounds beef chuck for roasting, cut into small bite sized pieces
  • 2 tbsp olive oil
  • 2 large carrots, peeled and sliced into rounds
  • 2 stalks celery, finely diced
  • 1 medium yellow onion, diced
  • 3 large russet potatoes, peeled and diced into small pieces
  • 1 1/2 cup fresh green beans, cut into smaller pieces
  • 1 cup frozen corn
  • 2 tbsp tomato paste
  • 2 large garlic cloves, minced
  • 1 1/2 tsp salt
  • 1 tsp dried parsley
  • 1/2 tsp dried thyme
  • 1/4 tsp dried oregano
  • 1/4 tsp paprika
  • 1/2 tsp pepper
  • 4 1/2 cups low sodium beef broth
  • 3/4 cup tomato sauce
  • 14 oz can of diced tomatoes
  • 1 bay leaf

Instructions

  • In a large skillet, add the olive oil and beef chunks. Cook till browned all over, about 7 minutes. Then move meat to crockpot. To the same pan add the onions, carrots and celery and cook until onions are slightly softened. About 2 minutes. Add the tomato paste, garlic, salt, parsley, thyme, oregano, paprika and pepper. Cook 1 minute. Add to crockpot.
  • Add all remaining ingredients to the crockpot and set on high for 6 hours. If you have the time, low for 8 hours. Remove bay leaf before serving. Best enjoyed with warm bread and butter. Enjoy!