Slow Cooking Beef Bones for Soup

Gluten Free Living – 2015

Slow Cooker Beef and Vegetable Soup is a delightful soup recipe whatever time of the year–non just in the fall or winter. I have to acknowledge I've grown to actually bask soups over the past several years. Soups fabricated with vegetable goop, chowders made with a creamy base, soups with southwestern flavor or Tex-Mex mode–I similar whatever and all combinations.

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Soups, soups, soups! While I make more soups in the autumn and winter months, I don't mind making them all year round. (Even though we have very hot Texas summers hither!) Slow Cooker Beef and Vegetable Soup is one of my wonderful soup recipes. Information technology's healthy, low calorie, gluten free and cooks in the wearisome cooker making information technology and then convenient for family dinners.

I didn't grow upwards eating soups, fifty-fifty though my mom did. She said Grandma fabricated a soup that was served earlier every "supper" and dinner meal back when she was growing up. Because Mom's family lived on a farm, all of them required a lot of sustenance for their slew of daily chores.

That was back before WWII when things became more automated. (She had to wash clothes past hand over a wash board–yikes!) Anyhow, we never ate soup growing upward–probably considering my dad was a meat and potatoes man. So information technology took several decades later on before I really started making soups on my own. It's not that I wouldn't consume them when we went out to eat, I just never fabricated them at home until about five to seven years ago. I'k so glad I kicked the habit and started making soups on my ain. 🙂

If you're looking for a succulent soup that you tin can brand in your slow cooker, this Slow Cooker Beef and Vegetable Soup is an excellent choice. It has such a savory, delicately seasoned broth and it's as tasty as tin be. I've loaded information technology with veggies like potatoes, dark-green beans, yellow and zucchini squash, carrots, tomatoes, broccoli and mushrooms. I've seasoned it with rosemary and thyme, which forth with the salted and peppered beef broth makes for a very simple, nevertheless tasty soup. Plus, the nice thing about this recipe is you tin use whatever garden produce y'all take on hand and you desire to add. Win-win-win. 🙂

Slow Cooker Beefiness and Vegetable Soup is wonderful comfort food.

If you lot're trying to eat healthy, Slow Cooker Beef and Vegetable Soup is a wonderful option.

This soup is healthy, low calorie and gluten gratuitous.

Here'south what I did.

I used these ingredients for the soup, plus 7-8 pounds of beef bones.

Place Beef bones in a crockpot. Fill up with water and sprinkle generously with salt and pepper. Cook bones on low over night (8-10 hours) or for about 4 hours on loftier. The beef bones yield only a very small amount of meat merely a delicious goop. If you desire more meat, add together some stew beef or leftover pot roast.

Take meat off basic and cut into chunks. Discard bones, fat and gristle–or you can add more h2o and recook the bones for additional broth. Place meat back into the crockpot with homemade beef broth.

Dice onions, celery, slice carrots and peel and cube potatoes. Add to crockpot.

Quarter zucchini and xanthous squash, die red bell pepper, cut broccoli florets from stalk, and cut off tips and ends of green beans, then halve. Add together veggies to crockpot.

Add together chopped mushrooms, burn-roasted diced tomatoes (undrained), parsley, salt, pepper, thyme and rosemary.

Cover with lid and cook on depression for 4-half dozen hours or until veggies are tender.

Serve Slow Cooker Beef and Vegetable Soup with your favorite homemade bread or biscuits.

I loved all the veggies in this soup.

Here'due south the recipe.

Dull COOKER Beef AND VEGETABLE SOUP

(My ain concoction)

Print Recipe

Slow Cooker Beef and Vegetable Soup Yum

This wonderful soup is healthy, low calorie, gluten free and made easily because you simply toss everything into the irksome cooker. Bang-up condolement food.

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Instructions

1. Place soup basic in a large crockpot and fill with h2o.

2. Sprinkle heavily with salt and pepper.

3. Cook overnight on low – well-nigh 8-10 hours.

4. Remove basic from broth and discard fat, gristle and bones.

5. Add beef back into the homemade beef stock.

6. Add all the veggies and seasonings.

7. Comprehend crockpot with lid and cook on low another four-vi hours or until veggies are cooked through.

Recipe Notes

Notation:  You can also recook the bones and fatty in h2o in a crockpot a second time to render more homemade beef broth.

Note:  If you desire more meat you lot tin add together stew beef or leftover beefiness from a pot roast.

^© Tin can't Stay Out of the Kitchen

Nutrition Facts

Slow Cooker Beef and Vegetable Soup

Amount Per Serving

Calories 346 Calories from Fat 135

% Daily Value*

Total Fatty 15g 23%

Saturated Fat 6g 30%

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 58mg 19%

Sodium 816mg 34%

Potassium 921mg 26%

Total Carbohydrates 25g 8%

Dietary Cobweb 7g 28%

Sugars 6g

Poly peptide 28g 56%

Vitamin A 69%

Vitamin C 86%

Calcium 4%

Iron xviii%

* Per centum Daily Values are based on a 2000 calorie diet.

[b]Slow Cooker Beef and Vegetable Soup[/b]

Recipe Type: Soups, Stews & Chowders

Cuisine: American

Author:

Prep fourth dimension: 45 mins

Cook time: 12 hours

Full time: 12 hours 45 mins

Serves: ten

This wonderful soup is healthy, low calorie, gluten free and made easily considering you simply toss everything into the slow cooker. Great comfort nutrient.

• half dozen-8 lbs. soup bones, cooked and deboned, yielding about 1 cup of meat and 2-3 qts. Beef broth
• three or iv small carrots, peeled and sliced
• 3 medium Russet potatoes, cubed
• 1 onion, diced
• three ribs celery, diced
• 1 large red bell pepper, diced
• ane zucchini, quartered and sliced
• 1 yellow squash, quartered and sliced
• 2 cups green beans, tips removed and halved
• 1 caput broccoli florets
• 1 cup diced mushrooms
• 2 14.5-oz. cans fire roasted diced tomatoes, undrained
• 1/3 loving cup fresh, chopped parsley
• 1-2 tbsp. fresh, chopped thyme
• ane-two tbsp. fresh, chopped rosemary
• 1 tsp. salt
• ¾ tsp. black pepper
• salt and pepper to flavour the beef stock

1. Place soup bones in a big crockpot and fill with water.
2. Sprinkle heavily with salt and pepper.
3. Cook overnight on low – nearly 8-x hours.
4. Remove basic from broth and discard fat, gristle and bones.
5. Add beef back into the bootleg beefiness stock.
6. Add all the veggies and seasonings.
7. Cover crockpot with lid and cook on low another iv-6 hours or until veggies are cooked through.

You can also recook the bones and fat in h2o in a crockpot a second time to render more bootleg beef broth.[br][br]If you desire more meat you can add stew beef or leftover beef from a pot roast.

Garnish your soup with fresh thyme or rosemary.

This hearty soup is so satisfying, you'll savor every drib!

You may too savour these delicious recipes!

Beef and Barley Soup

Cabbage Roll Soup

Crockpot Brisket Stew

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Source: https://cantstayoutofthekitchen.com/2015/05/11/slow-cooker-beef-and-vegetable-soup/

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