Slow Cooker Beef and Vegetable Soup

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.