Follow these steps to build flavor and get the best results:

1. Prep the vegetables & tomatoes
   • In the crock pot, add the diced potatoes, chopped carrots, chopped celery, fire-roasted tomatoes, tomato sauce, minced garlic, Italian seasoning, onion powder, salt, pepper, optional red pepper flakes, and bay leaves. Stir gently to combine.
2. Brown the onion and beef
   • In a skillet over medium-high heat, heat the olive oil. Add the diced onion and sauté until translucent.
   • Add the ground beef and cook until browned and no longer pink, breaking it apart as it cooks.
   • Drain any excess grease. Transfer the browned beef and onions into the crock pot with the vegetable mixture.
3. Add liquids & seasoning
   • Pour in the beef broth and Worcestershire sauce. Stir to combine everything evenly.
4. Slow cook
   • Cover the slow cooker.
   • Cook on low for 6–8 hours, or on high for 3–5 hours — until the carrots, celery, and potatoes are tender and easily pierced with a fork.
5. Finish with vegetables & tomato paste
   • About 15–20 minutes before serving, stir in the tomato paste, frozen corn, and frozen peas.
   • The tomato paste will thicken the broth — you can use less (or more) depending on how thick or thin you prefer the soup.
6. Final adjustments
   • Taste and adjust seasoning (salt, pepper) as needed.
   • If the soup is too thick, thin it with extra beef broth. If too thin, add a bit more tomato paste or let it cook uncovered a bit to reduce.
7. Serve
   • Ladle into bowls and, if desired, top with shredded cheese, fresh herbs, or a dollop of sour cream.