• Jenn Clayton

Vegetable Beef Soup

So easy to make in the slow cooker! Hearty and delicious!

Loaded with tender chunks of beef, veggies and simmered in a yummy broth!

#cleaneating #WW #myww #weightwatchers

Full recipe in video below!

RECIPE:

  • 1 pound boneless beef chuck roast, trimmed and cut into bite-size pieces

  • 3 medium carrots, cut into 1/2-inch thick slices

  • 1 medium onion, chopped

  • 1/2 teaspoon salt

  • 1/2 teaspoon dried thyme

  • 1 bay leaf

  • 2 (14.5 ounce) cans diced tomatoes, not drained

  • 1 cup beef broth

  • 2 small potatoes, cut into 1/2-inch cubes

  • 1/2 cup frozen peas

  • Fresh parsley sprigs, optional for garnish

  • 2-3 cloves garlic, minced


  1. In a 3 1/2 to 4 quart slow cooker, combine beef chuck pieces, sliced carrots, cubed potatoes, chopped onion and minced garlic. Sprinkle with salt and thyme. Add bay leaf, tomatoes with juices and water. Stir until all ingredients are combined.

  2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Remove and discard bay leaf. Stir in peas and garnish with parsley, if desired.


4 Servings:

8sp (blue & green)

7sp (purple)

344 calories


Recipe inspiration from kimscravings.com (allrecipes)


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