Updated: Jul 10, 2018
It might sound like an oxymoron, but this soup is packed with chunks of tender beef and garden vegetables. Just enough to fill your belly and warm your insides without excess! Throw it in the slow cooker in the morning for a delicious dinner after a long winter day.
Serving size: 2 cups Makes 8 servings
1 1/2 pounds stew beef
12-ounce light beer (may replace with water)
32-oz carton organic beef broth
14-oz can cut green beans
14-oz can diced tomatoes
2 cups frozen kale, spinach and/or swiss chard (4 cups fresh)
2 cups diced red potatoes
1 tsp ground black pepper, or to taste
1 heaping tsp fresh minced garlic
1/2 tsp salt, or to taste
Combine all ingredients in a 6-quart slow cooker. Blend to disperse ingredients and seasonings. Cook on low for 8 hours, or on high for 4 hours. Serve as-is or choose to add a slice of toast.
Great for leftovers too!
(per 2-cup serving)
209 calories, 14 grams carbohydrate, 22 grams protein, 7 grams fat.