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