Eggless Crockpot Vegetable Beef Soup

Total time8 hr 20 min

Prep time20 min

Cook time8 hr

4.5

(25)

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Ingredients

6 servings

1.5 lb beef chuck, cut into 1-inch cubes
2 tbsp extra virgin olive oil, divided
1 tsp salt
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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