Crockpot Vegetable Beef Soup

Name: Crockpot Vegetable Beef Soup
Prep time: 15 min
Cook time: 8 h 15 min
Total time: 8 h 30 min
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

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Prep Time: 15 minutes

Cook Time: 495 minutes

Total: 510 minutes

Servings: 8

Cost: $7.26 /serving

Author : Ashley Fehr

beef vegetable soup crockpot soup

Instructions

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Step 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.

Step 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.

Step 3

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

Step 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.

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