Hearty Vegetable Beef Soup Crock Pot Recipe

Ingredients

• 1.5 lbs (680 g) beef chuck, cut into 1-inch cubes
• 2 tablespoons (30 ml) olive oil or vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 medium potatoes, peeled and diced (Yukon Gold or Russet)
• 1 cup (150 g) green beans, trimmed and cut into 1-inch pieces
• 1 cup (160 g) corn kernels (fresh or frozen)
• 1 (14.5 oz / 410 g) can diced tomatoes, undrained
• 6 cups (1.4 liters) low-sodium beef broth
• 1 teaspoon (5 ml) Worcestershire sauce
• 2 teaspoons (10 ml) tomato paste
• 1 teaspoon (5 g) dried thyme
• 1 teaspoon (5 g) dried rosemary
• 2 bay leaves
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)