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Slow Cooker Beef and Vegetable Soup

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

 

  1. Add all ingredients to a slow cooker and cook for 8-10 hours on low.  

  2. Remove meat from bones and return to soup.  

  3. Save bones, fat, cartilage for your next batch of bone broth.  

 

 

Notes

 

  • 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.  

 

 

 

 

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