Crock Beef and Vegetable Soup Day 6 Serves 2





Crock Beef and Vegetable Soup Day 6 Serves 2

Day 5 Paleo Dinner

Cheesy Zucchuini Casserole

Crock Beef and Vegetable Soup

Day 6-Serves 4

Prep Time: 20 mins
Total Time: 1 hr 35 mins
[rate]
INGREDIENTS:

1/2 tablespoon olive oil
3/4 pound lean beef stew meat
3/4 cup water
1/2 small green bell pepper, seeded, deribbed and chopped
6 tablespoons fresh green beans, cut into 1-inch pieces
1/2 small onion, chopped

 

1 medium carrot, sliced
Sea salt and freshly ground black pepper, to taste
1/4 teaspoon dried thyme
1 (14.5-oz.) can low sodium beef broth
1 (14.5-oz.) can diced tomatoes with garlic, un-drained
4 ounces tomato sauce

COOKING INSTRUCTIONS:
Heat the olive oil in a large skillet over medium-high heat; add beef and brown; salt and pepper to taste then transfer to a slow cooker. Add the water to the skillet and whisk up all the browned bits from the bottom of the pan; pour over beef in the slow cooker, along with remaining ingredients. Cover and cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, or until veggies are tender.

SERVING SUGGESTION: Serve with a big spinach salad on the side (I add tons of veggies to mine: tomatoes, cucumber, grated carrot, chopped red onion and sometimes hard-boiled egg and nitrate-free bacon crumbles – do what you like to yours!).