Crockpot Vegetable Beef Soup is made with tender chunks of beef and hearty vegetables that are slow cooked in a flavorful tomato broth. It is an easy, healthy, complete meal: meat, starch, and vegetables. There is no need for side dishes.
In a mixing bowl, 32 oz mix beef broth, ½ tsp thyme, 8 oz tomato sauce, and 2 tbs tomato paste.
Heat large cooking skillet. Add 2 tbs olive oil and 2 lbs bite sized pieces of chuck roast on both sides. Do not cook all the way.
In the crockpot, add browned beef with pan drippings, 1 ½ cup peas, 14 oz diced tomatoes, 1 ½ cup green beans, 1 chopped onion, 2 diced potatoes, and 1 cup carrots. Pour tomato sauce mixture over it.
Stir and top with lid. Cook on low heat for 6 to 8 hours.
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Notes
For variations:
Omit tomato sauce and tomato paste. Substitute 2 cans of tomato soup.
For low carb vegetable beef soup, omit peas and potatoes. Add 2 cups of quartered radishes and 1 cup chopped celery.
For more vegetables add 1 cup corn or 1 cup lima beans and ½ cup beef broth.