Crockpot Beef Vegetable Soup

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 lbs 80/20 Ground Beef
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  2 tsp 2 teaspoons kosher salt (divided)
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  0.3 tsp ¼ teaspoon ground black pepper
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  3 cup Low Sodium Beef Broth

  Any carton beef broth labeled "low sodium." Bone broth substitutes fine.

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  1 Yellow Onion(110g)
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  2 Garlic(6g)
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  4 Carrots(244g)
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  2 Potato, Yukon Gold(426g)
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  2 Parsnip(266g)
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  2 Celery(80g)
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  14.5 oz Canned Diced Tomatoes
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  8 oz Tomato Sauce
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  3 tbsp Tomato Paste
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  1 tbsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  1 tsp Oregano, Dried
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  0.5 tsp Paprika, Smoked
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  0.5 tsp Sugar, Granulated White
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  1 cup Peas, Sweet, Frozen
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  Parsley, Fresh

Instructions

1. 1Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add the beef cubes, season with 1 teaspoon kosher salt and ¼ teaspoon black pepper, and sear 4–5 minutes, turning occasionally, until browned on all sides. Transfer to a 6-quart slow cooker.
2. 2To the same skillet, add the diced onion and cook over medium-high heat for 3–4 minutes, stirring occasionally, until softened. Add the minced garlic and cook 30 seconds until fragrant. Pour in ½ cup of the beef broth and scrape up any browned bits from the bottom. Let the liquid reduce for 1–2 minutes, then pour everything into the slow cooker.
3. 3Add the carrots, Yukon gold potatoes, parsnips, and celery to the slow cooker. Pour in the diced tomatoes with their juices, tomato sauce, and the remaining beef broth. Stir in the tomato paste, Worcestershire sauce, dried oregano, smoked paprika, granulated sugar, and remaining 1 teaspoon kosher salt. Mix well to combine.
4. 4Cover and cook on low for 8 hours, until the beef is fork-tender and the vegetables are fully cooked through and easily pierced.
5. 5Stir in the peas and cook uncovered on low for 2–3 minutes until warmed through and bright green.
6. 6Taste and adjust seasoning if needed, then ladle the soup evenly into 5–6 airtight meal-prep containers while hot. Garnish with chopped fresh parsley if using. Cool to room temperature before sealing and refrigerating.