Healthy Slowcooker Beef Vegetable Soup

Adapted from hezzi-dsbooksandcooks.blogspot.com 

I love making my own soups, because it allows me to control what exactly goes in my soup- especially the amount of sodium.  And what could be easier than soup in a slowcooker?

This soup was really good!  Easy, and healthy too! I added the tomato sauce to this recipe because without it, it was just missing something.  The sauce did the trick!

FYI, all the canned items I used were no-salt-added.  And of course, this is easily adaptable for vegetarians- just leave out the meat!

Ingredients:

½ pound stew meat, cubed

1 t. olive oil
7 c. vegetable broth
1 can corn, drained
1 can green beans, drained
1 can of diced tomatoes
1 potato, cubed
2 carrots, peeled and chopped
2 celery stalks, chopped
1 onion, chopped
2 cloves garlic
2 T.- 1/4 cup tomato sauce (optional)
1 c. frozen peas
1 t. black pepper
2 bay leaves

1 t. dried parsley

Salt, to taste

Directions:

In a small skillet, heat olive oil, then add meat.  Cook until desired level of doneness.  Place meat in slowcooker.

Add corn, beans, tomatoes, potato, carrots, celery, onion and garlic.  Carefully add broth over the contents of the slowcooker.  Season with pepper; add bay leaves.

Cook on low for 7 hours.  Taste, adding tomato sauce (if using- this added much-needed flavor, for me) and salt, to taste.  Then add frozen peas and parsley and cook an additional hour.  Remove bay leaves before serving.

Yields: 6-8 servings

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