Real Food 101
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October 19, 2016
Slow Cooker Beef and Vegetable Soup
2 lbs. meaty soup bones
6 cups water
3 Tbsp. RealTaste Amore seasoning
3 Carrots, diced
3 celery, diced
1 onion, diced
2 potatoes, diced
1-2 cups green beans, fresh or frozen *See notes below
2 cups chopped tomatoes, canned or fresh
Add all ingredients to a slow cooker and cook for 8-10 hours on low.
Remove meat from bones and return to soup.
Save bones, fat, cartilage for your next batch of bone broth.
If meat is frozen, place meat and water in a slow cooker for 2 hours on high, or until it is defrosted.
If you're using frozen green beans, add them at the end of cook time and heat through before serving. You can also substitute a different vegetable.
I like my vegetables in chunky dices.
You can use unsalted beef broth in place of the water and add pre-roasted left-over meat at the end of cook time and heat through before serving.
If you use seasoned broth, add Amore to taste, just before serving.
If your soup is too fatty, you can chill it overnight and the fat will rise to the top. You can then scrape it off, refrigerate and use as a healthy fat for sauteing etc.
You can change up the flavor by using Nurture, or Lift Seasoning in place of Amore, or use a combination.