bunyan's mega beefy diabetic veggie beef soup
(1 RATING)
This entree soup is awesome on a winter day!! Serving size: 1 cup Calories: 57 Carbs: 10gms Protein: 3gms Fat: 1gm Cholesterol: 1mg Sodium: Varies on how much salt you add Calcium: 45mg
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prep time
20 Min
cook time
8 Hr
method
Slow Cooker Crock Pot
yield
24 serving(s)
Ingredients
- 6 pounds boneless chuck roast, cut into 1 inch cubes
- 3 large onions, diced
- 5 large carrots, cubed
- 6 large ribs of celery, diced
- 1 pound frozen mixed veggies
- 1, 15oz cans crushed tomatoes
- 1 cup good dry red wine
- 1/3 cup whole wheat flour
- 1 - bay leaf
- 1 gallon bunyan's killer beef stock
- - sea salt & freshly cracked black pepper to taste
How To Make bunyan's mega beefy diabetic veggie beef soup
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Step 1Get a dutch oven screaming hot on the stove
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Step 2Toss in the cubed beef and brown well
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Step 3Toss in the carrots, onions and celery, and cook just long enough to sweat out the natural oils
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Step 4Take the pot off the heat
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Step 5Dump in the flour and stir well to coat everything
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Step 6Dump this stuff in your crock pot
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Step 7Deglaze the dutch oven with the wine and dump it in the crock pot
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Step 8Dump all the other ingredients in the crock pot, EXCEPT THE FROZEN VEGGIES
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Step 9Set the crock pot on low & let'r go for 8 hours
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Step 10Let frozen veggies thaw and throw em in during the last 15 mins of cooking
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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