Two-Day Vegetable Soup Slow Cooker Recipe

Recipe Category: Slow-Cooker

Two-Day Vegetable Soup Slow Cooker Recipe

Ingredients

  • 1 pound (455 g) beef chuck
  • 475 ml low-salt beef broth
  • ½ cup 50 g chopped celery
  • ½ cup (80 g) chopped onion
  • ½ teaspoon garlic powder
  • 2-3 potatoes, diced
  • 340g frozen mixed vegetables
  • 115g mushrooms, sliced
  • 1 cup (70 g) shredded cabbage
  • 2 tsps (5 g) Salt-Free Seasoning Blend
  • 1 tablespoon (1 3 g) parsley

Method

  1. Day one: Place beef, broth, celery, and onion in slow cooker and cook on low for 8 to 10 hours
  2. Cool
  3. Remove meat from bones and chop
  4. Skim fat from broth
  5. Day two: Place meat and broth back in slow cooker
  6. Add remaining ingredients and cook on low for 8 to 10 hours
  7. Yield: 8 servings
  8. Per serving: 283 g water; 313 calories (33% from fat, 19% from protein, 48% from carb)

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