Hearty Vegetable Beef Soup (Print Version)

# Ingredients:

→ For the beef and base

01 - 1 tablespoon cooking oil
02 - 1 pound beef chunks, cut into bite-sized pieces
03 - 2 large carrots, peeled and diced
04 - 2 celery stalks, finely chopped
05 - 1 small yellow onion, diced
06 - 2 tablespoons rich tomato paste
07 - 4 fresh garlic cloves, minced

→ Seasonings and spices

08 - 1½ teaspoons kosher salt
09 - 1 teaspoon dried parsley flakes
10 - ½ teaspoon dried thyme leaves
11 - ¼ teaspoon sweet paprika
12 - ¼ teaspoon freshly ground black pepper
13 - 1 dried bay leaf

→ Soup base and vegetables

14 - 4 cups quality low-sodium beef broth
15 - 1 pound Yukon potatoes, peeled and chopped (about 4 medium)
16 - 1 can diced tomatoes with their juices (14 oz)
17 - 1 cup fresh green beans, trimmed and cut into pieces
18 - ¾ cup your favorite marinara sauce
19 - ½ cup sweet corn kernels, fresh or frozen

# Instructions:

01 - Warm the oil in a large skillet over medium-high heat. Add the beef chunks and brown them beautifully on all sides, then transfer to your slow cooker.
02 - In the same skillet, add the carrots, celery, and onion. Cook until the onion becomes translucent and fragrant. Stir in the tomato paste, minced garlic, and all the seasonings, cooking for another minute until aromatic.
03 - Transfer the sautéed vegetables to the slow cooker with the beef. Add the beef broth, chopped potatoes, diced tomatoes, green beans, marinara sauce, corn, and bay leaf. Give everything a good stir.
04 - Cover and cook on low heat for 7-8 hours, until the beef becomes fork-tender and the vegetables are perfectly cooked. Remove the bay leaf, taste, and adjust the seasonings as needed before serving.

# Notes:

01 - This soup stores beautifully in the refrigerator for 4-5 days in an airtight container
02 - Freezes wonderfully for up to 3 months - use freezer bags for quicker thawing
03 - To reheat from frozen, thaw overnight in the fridge or place the bag in room temperature water for 30 minutes
04 - Perfect for meal prep and feeds a crowd with its generous 8 servings

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