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Crockpot Protein-Packed Vegetable Beef Soup - Hearty, Easy, and Satisfying

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1.25–1.5 pounds lean beef (stew meat or 90% lean ground beef)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, chopped
  • 2 celery stalks, chopped
  • 1 red bell pepper, diced (optional for sweetness)
  • 2 cups green beans (fresh or frozen), chopped
  • 1 large russet or 2 Yukon Gold potatoes, diced (or sub sweet potato)
  • 1 cup corn kernels (fresh or frozen)
  • 1 (14.5–15 oz) can diced tomatoes with juices
  • 1 (8 oz) can tomato sauce or crushed tomatoes
  • 6 cups low-sodium beef broth (or a mix of beef and chicken broth)
  • 1 (15 oz) can kidney beans or cannellini beans, drained and rinsed
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried Italian seasoning (or 1/2 tsp oregano + 1/2 tsp basil)
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon kosher salt (plus more to taste)
  • 1 bay leaf
  • 2 tablespoons olive oil (only if browning beef first)
  • Fresh parsley, chopped, for garnish (optional)

Method
 

  1. Prep the beef: If using stew meat, pat dry and season lightly with salt and pepper. If using ground beef, you’ll brown and drain it before adding.
  2. Optional browning step (adds flavor): Heat olive oil in a skillet over medium-high. Brown stew meat on two sides in batches, 2–3 minutes per side. If using ground beef, cook until no longer pink, then drain. Transfer to the crockpot.
  3. Build the base: Add onion, garlic, carrots, celery, and bell pepper to the crockpot. Stir in diced tomatoes, tomato sauce, tomato paste, Worcestershire, smoked paprika, Italian seasoning, salt, pepper, and bay leaf.
  4. Add liquids and hearty veg: Pour in the broth. Add potatoes and green beans. Stir to combine.
  5. Slow cook: Cover and cook on Low for 7–8 hours or on High for 4–5 hours, until the beef is tender and the potatoes are soft.
  6. Add beans and corn: In the last 30 minutes, stir in the kidney beans and corn. Taste and adjust salt and pepper as needed.
  7. Finish and serve: Remove the bay leaf. Ladle into bowls and top with chopped parsley. For extra richness, add a squeeze of lemon or a few drops of hot sauce.