Low Sodium Crockpot Vegetable Beef Soup

Total time8 hr 20 min

Prep time20 min

Cook time8 hr

Tender cubes of beef chuck get a deep, caramelized sear before settling into the slow cooker with onion, garlic, carrots, celery, and hearty Yukon Gold potatoes. Turmeric, ginger, thyme, and smoked paprika build a warm, complex backbone of flavor, while diced tomatoes and tomato paste add richness and body to the broth as everything simmers low and slow until the beef is fall-apart tender. A handful of baby spinach and a bright squeeze of lemon juice stirred in at the end lift the whole pot with fresh color and a little acidity to balance the richness. Every component here is something you control from the ground up, which makes this a genuinely solid choice if you're watching your sodium intake and want a hearty, satisfying soup without relying on shortcuts. It ladles up into deeply savory bowls that taste far richer than the ingredient list suggests, and leftovers only get better as the flavors continue to meld. Finish with a scatter of fresh parsley for a clean, herby lift right before serving.

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Ingredients

6 servings

1.5 lb beef chuck, cut into 1-inch cubes
2 tbsp extra virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
1 medium yellow onion, diced
4 garlic cloves, minced
3 medium carrots, sliced into ½-inch rounds
3 celery stalks, sliced ½-inch thick
2 medium yukon gold potatoes, cut into ¾-inch cubes
1 can (14.5 oz) diced tomatoes, with juices
4 cups beef broth
2 tbsp tomato paste
1 tsp ground turmeric
1 tsp ground ginger
1 tsp dried thyme
1 tsp smoked paprika
2 cups baby spinach, loosely packed
1 tbsp fresh lemon juice

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the beef cubes dry with paper towels and season all over with the salt and black pepper. Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the beef in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 3–4 minutes per side until deeply browned on at least two sides. Transfer the seared beef to the slow cooker.
2
Reduce the skillet heat to medium and add the remaining 1 tbsp olive oil. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Scrape the onion and garlic into the slow cooker.

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