Crockpot Vegetable Beef Soup

This Crockpot Vegetable Beef Soup is a hearty and healthy recipe that takes just 15 minutes to prep! It's loaded with chunks of tender beef and tons of veggies.

INGREDIENTS :

1 tablespoon oil

1 lb beef cubes *see post for notes

2 large carrots peeled and finely chopped

2 ribs celery chopped

1 small onion finely chopped

2 tablespoons tomato paste

2 teaspoons minced garlic

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 lb potatoes finely chopped (about 4 medium)

14 oz canned diced tomatoes

1 cup chopped green beans fresh or frozen

¾ cup tomato sauce

½ cup canned or frozen corn

INSTRUCTIONS :

1.In a large frying pan over high heat, fry beef in oil just until browned on all sides. Add beef to a 6 quart crockpot.

2.To the same frying pan, add carrots, celery and onion to the pan and cook until onions are softened. Stir in tomato paste, garlic, salt, parsley, thyme, paprika and pepper and cook for 1 minute.

3.Add the vegetables in the pan to the slow cooker with the broth, potatoes, tomatoes, green beans, tomato sauce, corn and bay leaf.

4.Cover and cook on low for 8 hours, until beef and vegetables are tender. Serve immediately or keep on warm until ready to serve.

Notes:

Storage:

This soup will last in an airtight container in the fridge for 4-5 days.

This soup also freezes great! Simply cool it to room temperature and place it into a large freezer bag or container. I like to use bags because it freezes in a thin layer and thaws more quickly. Freeze for up to 3 months.

To serve, thaw overnight in the refrigerator or for 6-8 hours at room temperature. If you need to thaw it quickly, place it in the sink in a few inches of room temperature water for 30 minutes, breaking it into chunks. Warm in the microwave or on the stove until heated through.