Crock Pot Vegetable Beef Soup

• servings: 6 servings
• total time: 8 hours 15 minutes

Ingredients

1 tablespoon olive oil

1 pound chuck roast cubed, or stewing beef

1 pound potatoes finely chopped, about 4 medium

2 large carrots finely chopped

2 ribs celery chopped

1 small onion finely chopped

14 ounces canned diced tomatoes 1 can

1 ½ cups green beans chopped, fresh or frozen

4 cups reduced sodium beef broth

1 cup tomato sauce

2 tablespoons tomato paste

2 teaspoons salt

2 teaspoons garlic minced

1 teaspoon dried parsley

¼ teaspoon paprika

¼ teaspoon black pepper

Directions

In a large frying pan over high heat, fry beef in oil just until browned on all sides. Add beef to a 6 quart slow cooker.

Add potatoes, carrots, celery, onion, tomatoes, beans, broth, tomato sauce, tomato paste, salt, garlic, parsley, paprika and pepper to slow cooker and stir to combine.

Cover and cook on low for 8-9 hours, until beef and vegetables are tender.

Nutrition

• Calories: 232
• Total Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 46mg
• Sodium: 1486mg
• Total Carbohydrate: 21g
• Dietary Fiber: 5g
• Total Sugars: 6g
• Protein: 23g