Description
A thick and hearty Crockpot Vegetable Beef Soup packed with healthy vegetables and lean beef, cooked in a rich, savory broth. Comforting and so satisfying!
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound boneless chuck roast or beef stew meat, cut into 1-inch cubes
- 2 teaspoons kosher salt, divided
- ¼ teaspoon ground black pepper
- 3–4 cups low sodium beef broth, divided
- 1 small yellow onion, diced
- 2 cloves garlic, minced (about 2 teaspoons)
- 4 large carrots, peeled and finely chopped
- 2 Yukon gold potatoes, peeled and diced
- 2 parsnips, peeled and diced
- 2 ribs celery, diced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon granulated sugar
- 1 cup peas, fresh or frozen (no need to thaw)
- Chopped fresh parsley, optional for serving
Instructions
1. In a large skillet, heat the oil over medium high. Add the beef and sprinkle with 1 teaspoon salt and pepper. Brown the beef on all sides without disturbing too much so it develops a nice color. Once lightly browned, transfer to a 6-quart slow cooker.
2. To the same skillet, add the onion. Cook and stir for about 3 minutes until it begins to soften. Add the garlic and cook for 30 seconds more.
3. Pour in about 1/2 cup of the beef broth and scrape up any browned bits. Let reduce for 2 minutes, then transfer everything to the slow cooker.
4. Add the carrots, potatoes, parsnips, and celery to the slow cooker.
5. Stir in diced tomatoes (with juices), tomato sauce, tomato paste, Worcestershire sauce, oregano, smoked paprika, sugar, 2 1/2 cups beef broth, and the remaining 1 teaspoon salt.
6. Cover and cook on low for 8 hours, until beef and vegetables are tender.
7. Stir in the peas and cook just until warmed through.
8. If soup is too thick, add the remaining 1 cup beef broth to reach desired consistency.
9. Serve hot, topped with chopped fresh parsley if desired.
Notes
TO STORE: Store soup in an airtight container in the refrigerator for up to 4 days.
TO REHEAT: Rewarm on the stovetop over medium-low heat, adding broth as needed. You can also reheat in the microwave until hot.
TO FREEZE: Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 283
- Sugar: 11g
- Sodium: 580mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 47mg