Loaded Veggie Soup

If you desire meat, 2 lbs of lean beef chunks cut into small bite size pieces1 large onion coarsely chopped

4 garlic cloves minced or finely chopped

Add to a pot or crock pot, cover and slowly cook until fork tender

Crockpot: 3-4 hours on high 

On Stove: 2 1/2-3 1/2 hours on simmer

Oven: 2 1/2 - 3 1/2 on 325 degrees

Pour all into a glass container and place in freezer to let the fat rise to the top. It may take about an hour. (To speed this process up, add a few ice cubes and watch the fat rise quicker!!) Skim all fat off the top and dispose. 

(Ok to use lean ground beef, turkey or lean meat of choice or skip completely-add 3 extra c of veggies to replace meat)

While waiting on the skimming phase, prepare veggies:

2 c of diced white or sweet potatoes (leave skin on for extra vitamins)

1 c fresh corn 

1 c 2” fresh green beans 

1 c carrots sliced

1 c celery sliced

Large can of diced tomatoes

1 medium onion chopped

2-4 garlic cloves minced

1/2 c coarsely chopped parsley

3 rosemary whole stalks

4-5 thyme whole sprigs

4 cups of beef broth or bone broth or veggie 

(Other optional veggies: peas, squash (leave the skin on!), yellow beans, snap peas, snow peas, drop spinach or kale in at last few minutes and on and on...stay fresh and all will be 👍)

Simmer for 3-4 hours on low. This is a great crockpot meal and a quicker meal in an Instapot. Each phase is worth the effort and leftovers are great to freeze!

Enjoy to the last bite!

Bon Appetit💜

created by Char