Crockpot Beef Vegetable Soup

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  Olive oil(15g)

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

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  80/20 Ground Beef(454g)
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  2 teaspoons kosher salt (divided)
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  ¼ teaspoon ground black pepper
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  Low Sodium Beef Broth(960g)

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

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  Yellow Onion
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  Garlic(10g)
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  Carrots
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  Potato, Yukon Gold
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  Parsnip
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  Celery
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  Canned Diced Tomatoes(411g)
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  Tomato Sauce(227g)
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  Tomato Paste(45g)
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  Worcestershire Sauce(15g)

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

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  Oregano, Dried(5g)
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  Paprika, Smoked(3g)
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  Sugar, Granulated White(3g)
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  Peas, Sweet, Frozen(240g)
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  Parsley, Fresh

Instructions

1. 1Heat olive oil in a large skillet over medium-high heat. Add the ground beef, season with salt and pepper, and cook 5–7 minutes, breaking it apart as it browns, until no longer pink and lightly browned on the surface. Transfer to a 6-quart slow cooker.
2. 2To the same skillet, add the onion and cook 3–4 minutes over medium-high heat, stirring occasionally, until beginning to soften. Stir in the garlic and cook 30 seconds until fragrant.
3. 3Pour in about ½ cup of the beef broth and scrape the bottom of the skillet with a wooden spoon to release all browned bits. Let the liquid reduce for 2 minutes, then pour the entire mixture into the slow cooker.
4. 4Add the carrots, potato, parsnip, and celery to the slow cooker. Stir in the diced tomatoes with their juices, tomato sauce, tomato paste, Worcestershire sauce, oregano, paprika, sugar, and the remaining beef broth. Stir well to combine.
5. 5Cover and cook on low for 8 hours, until the beef and all vegetables are tender when pierced with a fork.
6. 6Stir in the frozen peas and cook 2–3 minutes over low heat until warmed through. Taste and adjust seasoning as needed. If the soup is thicker than desired, add additional beef broth to reach your preferred consistency.
7. 7Divide the soup evenly into 6 airtight containers while hot. Cool to room temperature, then seal and refrigerate. Serve hot, garnished with fresh parsley.