Crockpot Vegetable Beef Soup
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.
Calories 310 kcal
2 lbs chuck roast 2 tbsp olive oil 1 ½ cup peas frozen 1 ½ cup green beans frozen 1 onion diced 2 russet potatoes peeled and diced 1 cup carrots sliced 14 oz diced tomatoes canned 32 oz beef broth 8 oz tomato sauce 2 tbsp tomato paste ½ tsp dried thyme salt and pepper to taste
Cut chuck roast into small bite sized pieces. 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.
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.
Calories: 310 kcal | Carbohydrates: 21 g | Protein: 27 g | Fat: 14 g | Saturated Fat: 6 g | Cholesterol: 78 mg | Sodium: 684 mg | Potassium: 1028 mg | Fiber: 4 g | Sugar: 6 g | Vitamin A: 3219 IU | Vitamin C: 25 mg | Calcium: 75 mg | Iron: 5 mg