Slow Cooker Beef & Vegetable Soup
1 lean – 3 greens – 0 healthy fats – 3 condiments (per serving)
4 servings Ingredients: • 1¾ lbs. boneless lean beef chuck, trimmed of fat and cut into fine strips • 2 cups reduced-sodium beef stock • ¼ cup sliced chives • ½ cup chopped fresh parsley • 6 cups frozen non-starchy vegetable mix, like broccoli & cauliflower • 1 tsp salt, divided
Directions:
1. Combine the beef, stock, and salt in a slow cooker, and cook on high for 2 hours until tender.
2. Once the beef is tender, add the frozen vegetables and cook for 40 minutes until veggies are tender.
3. Garnish soup with chives and parsley.
