Veggie Beef fall-Apart Slow-Cooker Soup

Veggie Beef fall-apart Slow-Cooker Soup mise en place/ food prep

This hearty veggie beef fall-apart slow-cooker soup is a nutritional powerhouse and go-to for me and my family. I usually have this at least once a week and it’s usually when I don’t feel like cooking! I simply make a batch, cool it, portion it and freeze it. I pop a portion out of my freezer, heat in a pot on the stove, and serve. Often I will team it with a side salad and/ or half of one of my Beyond Bread Buns, or my Flat-Bread Chapati, or a slice of my Humble Seed Loaf. It’s also perfect on its own, or even not as a main meal, but as a protein-rich snack to get you to your next meal if you need one. This soup is super satiating and if you’re looking for mega nutritional density – you have come to the right place!

A quick sauté in the pan to seal in the juices so that the meat will be tender when it comes out of the slow cooker.

There’s just SO much goodness in this bowl I cannot overstate it enough! I use my Healing Bone Broth recipe for the bone broth in this soup. I make it ahead of time and freeze it to use in recipe applications. I have been making traditional bone broth in my slow-cooker for years for my family as it is incredible for gut health. You can choose a store-bought bone broth if preferred. Opt for pasture-raised and grass-fed bone broth wherever possible. Although this is a hearty Autumn/Fall Winter dish it’s also delicious during the spring and summer – we have it year-round! It’s definitely a staple in our home. I had a bowl once a week when I was recovering from my accident. It is loaded with collagen, which accounts for 1/3 of all our total body protein and keeps our skin youthful, and our bones, teeth, and ligaments strong. Collagen is a rich source of the amino acids glycine, proline, and hydroxyproline which are extremely beneficial for gut health.

Bone broth plus all of the nutrition. We always opt for pasture raised grass-fed/ finished beef.

Veggie Beef fall-Apart Slow-Cooker Soup

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Recipe by Priscilla Soligo Course: Uncategorized
Servings

5-6

servings
Prep time

40

minutes
Cooking time

5

minutes

Ingredients

  • 1kg 4 Beef sirloins, cut into 1.5 inch chunks

  • 960g 4 Cups Beef Broth (either my Healing Bone Broth recipe or store-bought with no added sugar & low sodium. Opt for pasture-raised, grass-fed wherever possible.)

  • 415g 4 Medium Carrots, roughly chopped

  • 410g 3 Large Celery Stalks, roughly chopped

  • 400g 1 Canned Diced Tomato

  • 250g 1 Large Onion, peeled, roughly chopped

  • 240g 2 Cups Cauliflower, cut into florets

  • 34g 6 Garlic cloves, peeled, minced

  • 30g 2 Tbsps Grass-fed Ghee

  • 25g ¼ Cup Packed Fresh Parsley, including stalks, chopped

  • 15g 1 Tbsp Fresh Lemon Juice

  • 8g 1½ Tbsps Fresh Rosemary, chopped or 1 Tbsp Dried Ground Rosemary

  • 2 Large Bay Leaves

  • ½ tsp Fresh Black Pepper

  • 5g 1 tsp Unrefined Salt

  • Optional Garnish:
  • To taste: Chopped Itallian Parsley & Dried Chilli Flakes

Directions

  • Preheat the slow-cooker/ crockpot on high.
  • On the stove on medium-high heat in a large skillet pan, heat the ghee. Add in the beef cubes, sauté for 3 minutes. Add in the onion and garlic, cook for another 2 minutes while stirring occasionally.
  • In a preheated crock pot, add in the beef and onion mixture, add in all the remaining ingredients. Stir until well combined then place the lid on top. Slow cook on high heat for 5 hours and walk away 🙂
  • Once cooked, turn off slow-cooker and discard bay leaves. Serve with chopped Italian parsley and dried chilli flakes.

Notes

  • Storage: This soup will last for up to one week in an airtight sealed container in the fridge. We usually make, cool completely then freeze. Soup will freeze for up to two months. To defrost, simply pop into the fridge the night before, or straight into a pot on low heat with the lid on.

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