Crockpot Vegetable Beef Soup

This Crockpot Vegetable Beef Soup is the definition of comfort in a bowl. Slow-cooked until the beef is melt-in-your-mouth tender, it’s packed with hearty vegetables and a rich, savory broth that tastes like it’s been simmering all day—because it has!

It’s an easy, satisfying meal that’s perfect for busy days and even better the next day as the flavors continue to develop.

Ingredients 1 tablespoon oil 1 pound cubed beef 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 black pepper 4 cups low-sodium beef broth 1 pound potatoes, chopped (about 4 medium) 1 (14-ounce) can diced tomatoes, with juice 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. Add the cubed beef and brown it on all sides. Transfer the beef to a 5- to 6-quart slow cooker. In the same skillet, add the carrots, celery, and onion. Cook for 5–6 minutes, or until the onion has softened. Stir in the tomato paste, garlic, salt, parsley, thyme, paprika, and black pepper. Cook for 1 minute, stirring constantly until fragrant. Transfer the vegetable mixture to the slow cooker with the browned beef. Add the beef broth, potatoes, diced tomatoes with their juice, green beans, marinara sauce, corn, and bay leaf. Stir everything together until well combined. Cover and cook on Low for 7–8 hours, or until the beef is fork-tender and the vegetables are fully cooked. Remove and discard the bay leaf. Taste the soup and adjust the seasoning with additional salt and pepper if needed. Serve hot with crusty bread, warm biscuits, or your favorite crackers.