Old Fashioned Vegetable Soup

• Gluten free

• Meat

  • 4 lb Chuck or round beef roast

• Produce

  • 2 Bay leaves, large
  • 3 cups Cabbage
  • 3 cups Carrots
  • 3 cups Celery
  • 1 Pinch Garlic
  • 3 cups Green beans, fresh cut
  • 1 cup Onions
  • 3 cups Potatoes
  • 1 cup Preservative-free kidney beans
  • 1 cup Sweet corn, Fresh
  • 3 cups Tomatoes

• Baking & Spices

  • 1 tbsp Black pepper, ground
  • 1 tbsp Sea salt
  • 1 Pinch Sugar

• Liquids

  • 2 qt Water

Found on blessedbeyondcrazy.com

Description

Ingredients

• Approximately 4 pound chuck or round beef roast
• 2 quarts water
• 1 tablespoon sea salt, or to taste
• 1 tablespoon ground black pepper, or to taste
• 2 large bay leaves
• 3 cups diced carrots
• 3 cups diced celery
• 3 cups fresh green beans, cut
• 3 cups diced potatoes
• 3 cups diced tomatoes
• 3 cups diced cabbage
• 1 cup diced onions
• 1 cup fresh sweet corn
• 1 cup preservative-free kidney beans
• Pinch of garlic
• Pinch of sugar

Directions

• Place 4 pound chuck or round beef roast, water, salt, pepper and bay leaves in a crock-pot for 8 hours on lowest setting.
• Separate roast from the broth and removed the bay leaves. Using a fat separator, strain the broth and remove excess fat and drippings, place broth in stockpot.
• Using two forks, shred beef.
• Over medium heat, bring beef broth to a low boil.
• Add vegetables, beans, garlic and sugar.
• Optional: add more salt and pepper to taste
• Simmer until vegetables are tender when poked with a fork.
• Add shredded beef, simmer until beef is hot.
• Serve.
• Refrigerate or freeze leftovers.