Ingredients
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1 tablespoon oil
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1 pound cubed beef
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2 large carrots, peeled and chopped
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2 ribs celery, finely chopped
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1 small onion, finely chopped
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2 tablespoons tomato paste
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4 cloves garlic, finely minced
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1½ teaspoons salt
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1 teaspoon dried parsley
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½ teaspoon dried thyme
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¼ teaspoon paprika
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¼ teaspoon pepper
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4 cups low-sodium beef broth
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1 pound potatoes, chopped
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1 can diced tomatoes with juice (14 oz / 398 ml)
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1 cup fresh or frozen green beans, trimmed and chopped
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¾ cup marinara sauce
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½ cup canned or frozen corn
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1 bay leaf
Instructions
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Heat the oil in a large skillet over medium-high heat.
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Brown the cubed beef on all sides until it develops color.
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Transfer the browned beef to a 5- to 6-quart slow cooker.
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Add the chopped carrots, celery, and onion to the same skillet.
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Cook the vegetables until the onion softens.
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Stir in the tomato paste and minced garlic.
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Add the salt, dried parsley, dried thyme, paprika, and pepper.
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Cook the mixture for 1 minute to enhance the flavor.
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Transfer the cooked vegetables to the slow cooker.
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Pour in the low-sodium beef broth.
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Add the chopped potatoes.
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Pour in the diced tomatoes with their juice.
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Add the chopped green beans.
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Stir in the marinara sauce.
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Add the corn.
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Place the bay leaf on top.
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Cover the slow cooker with a lid.
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Cook on low for 7 to 8 hours.
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Check if the beef and vegetables are tender.
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Remove the bay leaf.
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Taste the soup and adjust seasoning if needed.
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Serve warm or keep it on the warm setting until ready to eat.
Notes
You can use fresh or frozen vegetables. Additionally, you can adjust the broth amount for a thicker or thinner texture. Browning the beef adds depth and is recommended for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 435 minutes