Whole 30 Crockpot Vegetable Beef Soup

Total time8 hr 20 min

Prep time20 min

Cook time8 hr

Tender beef chuck gets seared until deeply browned, then simmers low and slow with onion, garlic, carrots, celery, and Yukon Gold potatoes until everything turns fork-tender. Diced tomatoes, tomato paste, and rich beef broth build a deeply savory base, while turmeric, ginger, thyme, and smoked paprika layer in warmth without ever feeling heavy. A handful of baby spinach and a bright squeeze of lemon juice get stirred in at the end, waking up the whole pot with fresh color and a little acidity. Finished with chopped parsley, this is the kind of hands-off, one-pot dinner that turns humble vegetables and a tough cut of beef into something deeply comforting. It's a genuinely solid choice for a Whole30 kitchen, built entirely from whole ingredients with nothing processed standing between you and the bowl. Set it in the morning, walk away, and come home to a soup that tastes like it took all day — because it did, in the best way.

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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
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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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