Fall is here, and it’s the perfect time to make great soups and stews. It’s a great time to add bone broth with is perfect for helping to heal the gut, which so many people need! This soup is hearty and satisfying and the perfect way to use up left over pot roast. It is a great way to warm yourself up on a chilly evening. This vegetable beef soup is perfect for that!
It uses the slow cooker, and it takes very little time to prepare, so you can stay out of the kitchen, while still providing a healthy, delicious meal. Just throw in the ingredients and let it cook away through the day! I always buy a little larger pot roast to fix in the slow cooker for a meal and then fix this a couple of days later with the leftover roast. It’s the meal that keeps on giving!
Making healthy meals never has to require that you spend hours in the kitchen, and this recipe is proof of that!
This recipe is naturally gluten free!
Slow Cooker Vegetable Beef Soup
- 4 cups broth homemade preferred
- 1 lb stew meat cut into small chunks (or 1 1/2 cups of pre-cooked meat)
- 12-14 oz package frozen mixed vegetables corn, carrots, green beans and peas
- 8 oz. can tomato sauce no-salt added
- 2 small potatoes peeled or unpeeled, cut into small cubes
- 1/4 cup onion finely chopped
- 1 tbsp dried parsley
- 1/2 tsp ground mustard
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 1/8 tsp ground black pepper
Place all ingredients into crock pot.
Cook on high for 4-6 hours or low for 8 hours.