Frances' Slow Cooker Veggie Beef soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
Beef Shank - small one - 1.3 pounds3 large carrots chopped3 parsnips chopped2 turnips choppedabout 4 of the very center of the celery stalks w/ leaves1 small savoy cabbage - the type makes a difference in taste.2 cups chopped tomatoes - I used some I had from summer in the freezer2 medium onions chopped1/2 cup fresh parsley - (had it frozen from my garden) chopped1 cup cut green beans - (I had frozen)3/4 cup frozen peas8 cups of water3 bouillon cubes
Placed the shank bone in the slow cooker w/ 8 cups of water and let it cook on low over night.
Meanwhile peel what needs to be peeled and chop the carrots, parsnips, turnips and celery - hold until morning.
When you get up remove the meat and bone add the veggies and bouillon cubes
Chop one small head of savoy cabbage, add to soup.
Chop the onions, add to soup, add 2 cups of diced tomatoes - I used some I had in the freezer from making the oven roasted tomatoes (all the innards of the tomatoes)
Let that cook slowly 2 hours.
Then add green beans and frozen peas.
I got about 15 one cup servings.
Number of Servings: 15
Recipe submitted by SparkPeople user CALIDREAMER76.
Meanwhile peel what needs to be peeled and chop the carrots, parsnips, turnips and celery - hold until morning.
When you get up remove the meat and bone add the veggies and bouillon cubes
Chop one small head of savoy cabbage, add to soup.
Chop the onions, add to soup, add 2 cups of diced tomatoes - I used some I had in the freezer from making the oven roasted tomatoes (all the innards of the tomatoes)
Let that cook slowly 2 hours.
Then add green beans and frozen peas.
I got about 15 one cup servings.
Number of Servings: 15
Recipe submitted by SparkPeople user CALIDREAMER76.
Nutritional Info Amount Per Serving
- Calories: 113.4
- Total Fat: 3.6 g
- Cholesterol: 19.3 mg
- Sodium: 250.2 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 3.3 g
- Protein: 8.1 g
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