Name: Vegetable Beef Soup
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Ingredients: 1 1/2 pounds lean ground beef; 2 medium bay leaves; 2 cups peeled and chopped sweet potato; 1 cup chopped celery; 1 cup chopped carrots; 1 cup tomato juice; 4 cups low sodium beef broth (or use homemade); sea salt and freshly ground black pepper (to taste); 2 cloves garlic (minced); 2 large leeks (chopped (white and light green parts only)); 1 large green bell pepper (de-seeded, de-ribbed and chopped); 1 tablespoon ground cumin; 1 tablespoon onion powder; 2 tablespoons coconut aminos; 1 tablespoon hot sauce

Vegetable Beef Soup

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Prep Time 10 mins

Cook Time 6 hrs

Total Time 6 hrs 10 mins

Servings servings

Ingredients

1 1/2 pounds lean ground beef
2 medium bay leaves
2 cups peeled and chopped sweet potato
1 cup chopped celery
1 cup chopped carrots
1 cup tomato juice
4 cups low sodium beef broth or use homemade
sea salt and freshly ground black pepper to taste
2 cloves garlic minced
2 large leeks chopped (white and light green parts only)
1 large green bell pepper de-seeded, de-ribbed and chopped
1 tablespoon ground cumin
1 tablespoon onion powder
2 tablespoons coconut aminos
1 tablespoon hot sauce

Instructions

Place all ingredients in a large crock cooker; blend well.
Cover and cook on LOW for 6 to 8 hours or until beef and vegetables are fork-tender. Serve warm.

Notes

SERVING SUGGESTION: Cabbage and Fennel Slaw: In a large bowl, toss together finely shredded red cabbage and very thinly sliced fennel; drizzle with orange juice, extra virgin olive oil and apple cider vinegar; toss again then serve.

NUTRITION: 599 Calories; 36g Fat (53.6% calories from fat); 44g Protein; 26g Carbohydrate; 4g Dietary Fiber; 128mg Cholesterol; 531mg Sodium. Exchanges: 1/2 Grain (Starch); 5 1/2 Lean Meat; 2 1/2 Vegetable; 4 1/2 Fat.

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Vegetable Beef Soup