Vegetable Beef SoupSubmitted by: MYTURN694
6 cups vegetable broth
2 lbs beef roast
2 cups onion, sliced
2 cups celery, diced into medium sized pieces
2 cups cabbage, shredded
2 cups fresh spinach
1-16 oz can no-salt added tomatoes
1-14 oz bag frozen green beans
1 tsp black pepper
2 tbsp olive oil
Add the beef, onion, celery, green beans, canned tomatoes, and vegetable broth to a slow cooker. Cook on high for 4 hours.
Add the cabbage and black pepper, and cook on low until the roast is tender, about another hour depending on the size of the pieces. Add the spinach at the last minute and cook until wilted, another 10-15 minutes. Serve immediately
Number of Servings: 8
Recipe submitted by SparkPeople user CHERLIE.