Clean Eating Beef Vegetable Soup for the Crock Pot

This is a really great meal! It’s healthy, easy, and can be made with any vegetables you have around.  This meal can also be prepared the night before and the crockpot insert can go right into the fridge.  Seriously, this recipe is designed to “thrown” together.

First, the amount of ingredients depend on the size of your crock pot.  I start with the broth.

• Warm water
• Beef Better than Bouillon
• 21 Day Fix all-purpose seasoning
• bay leaf
• salt and pepper to taste

Mix 1 cup of warm water with 1 teaspoon of Better than Bouillon.  I make 1 cup of broth per quart of crock pot.  Example:  For a 4 qt crock pot, make 4 cups of broth.  You can stir the warm water and bouillon right in the crock pot.  Then add your seasonings and stir well.

• 1 lb lean beef stew meat (or cut the fat off a roast and cut it up)
• 1 can or tomatoes (I use Hunt’s fire-roasted)
• dried onion
• dried celery flakes

Add the meat, canned tomatoes, dried onions, and celery flakes.  I always keep dried onions and celery flakes around because they last a long time and cut down on prep time.

Then start stirring in vegetables until the crock pot is full.  I just use a combination of canned, frozen, and fresh.  It doesn’t seem to matter as long as you choose “hearty” vegetables that don’t cook down to mush.  If I pick canned vegetables, I also use the liquid in the can to add flavor. Here are some great options:

• corn
• green beans
• carrots
• green squash
• yellow squash
• kale
• mushrooms
• eggplant (use fresh)
• asparagus
• brussels sprouts (use frozen)
• broccoli (frozen or fresh)
• cauliflower (frozen or fresh)
• peas (canned or frozen)

Seriously, don’t overthink this one!  Any combination of vegetables you use will be good.  Once you have your broth and your base flavors (beef tomatoes, celery, onions), the rest just falls into place. It doesn’t matter if you use five vegetable varieties or ten.  It will taste great!

Find more clean eating recipes HERE.