For those that follow me on specific days, I apologize for the lateness of this post. I’ve been having some technical difficulties with my site and videos (that I STILL don’t have figured out after putting so many hours into them it’s embarrassing), and I’m so slow at figuring them out. So slow. More on that in another post, but the short version is… if you follow me for the recipes or stories, I highly recommend subscribing to my email list on the right hand side of this page. You’ll get an email whenever I write a new post with the first paragraph or two so you’ll know if you want to read it or not. I won’t use your email for any other reason and will never give or sell your email to a third party.
Now that that’s out of the way… on to the food!
This recipe actually started out as a stew, but I found some rainbow baby carrots at the store the other day, and when I started planning out the ingredients it morphed into a hearty soup. Whatever you want to call it, it’s delicious!
Well, the adults found it delicious… the kids found it “too vegetabley”. Their words, not mine. Although to be fair, it is a lot of vegetables. We’ve eaten more vegetables eating low carb than we ever had before.
The kids are still adjusting.
If you want to skip the instructions with the pictures, and just want the written recipe, click here.
Slow Cooker Beef and Vegetable Soup
- 2 lbs beef stew meet
- 1 – 2 tbsp olive oil
- 1 tbsp coarse sea salt
- 1 head of cauliflower
- 12 oz rainbow carrots
- 1 green bell pepper
- 8 oz sliced mushrooms
- 1 small yellow onion
- 3 stalks of celery
- 14.5 oz canned stewed tomatoes
- 10 oz canned Rotel diced tomatoes and green chilies
- 1 1/2 cups beef bone broth (not pictured because I somehow forgot it)
- 8 oz tomato sauce
- 2 tbsp Worcestershire sauce
- 1 tsp Morton’s Lite Salt
- 2 tsp ground black pepper
- 2 tbsp garlic paste (or 3 – 4 garlic cloves)
- 2 tsp oregano
- 3 bay leaves
Due to my inability to comprehend the necessary steps to fix my video issues, I don’t have a video to post this week. I have it filmed and edited, it’s just doing something weird in the conversion to an mp4 file, and not viewable. Ugh. If I can get it figured out I will update this post with the video.
1. Heat 1 – 2 tbsp of olive oil on med – high heat.
2. Partially brown 2 lbs of beef stew meat seasoned with 1 tbsp of coarse sea salt. Set aside.
3. Chop/slice/dice cauliflower, bell pepper, rainbow carrots (if necessary, I used baby carrots and didn’t cut them any further), celery, mushrooms, and yellow onion, into preferred sizes.
4. In a large crock pot add: beef bone broth, tomato sauce, Worcestershire sauce, Lite salt, ground pepper, oregano, and garlic paste. Mix well.
5. Add cauliflower, carrots, bell pepper, celery, and onion. Stir. to coat vegetables in sauce.
6. On top of the vegetables layer: beef stew meat, Rotel tomatoes, and stewed tomatoes. Place the three bay leaves on top of the tomatoes and cover.
7. Heat on low for 6 – 8 hours. One hour before eating, remove the bay leaves and add the mushrooms. Stir and recover.
8. Continue to heat on low for another hour.
9. Top with sour cream or your favorite topping and enjoy!
We were able to get 6 servings out of this recipe at about 2 cups each. Using a calculation of 6 servings, this recipe came to 426 calories, 16 g net carbs, 37 g protein, and 20 g fat per serving. If you wanted to reduce the carb count even more, you could halve the onions, carrots, and canned tomatoes.
I used the MyFitnessPal recipe creator to calculate nutritional information. Nutritional values may change based off the ingredient brands you use, and of course, the size/number of servings you make.
I hope everyone enjoys! Let me know what you think in the comments!
Please don’t mind the mess.
If you enjoyed this post, I’d be grateful if you’d help me by emailing it to a friend, or sharing it on Twitter or Facebook. Thank you!