Crockpot Vegetable Beef Soup

wellplated.com

1 tablespoon extra virgin olive oil

1 pound boneless chuck roast or beef stew meat cut into 1-inch cubes

2 teaspoons kosher salt divided

¼ teaspoon black pepper

3 to 4 cups low sodium beef broth divided

1 small yellow onion diced

2 cloves garlic minced (about 2 teaspoons)

4 large carrots peeled and finely chopped

2 Yukon gold potatoes peeled and diced

2 parsnips peeled and diced

2 ribs celery diced

1 can (14.5 ounces) diced tomatoes

1 can (8 ounces) tomato sauce

3 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon dried oregano

½ teaspoon smoked paprika

½ teaspoon granulated sugar

1 cup peas fresh or frozen (no need to thaw)

Chopped fresh parsley optional for serving

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