Two-Day Vegetable Soup Slow Cooker Recipe

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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