This soup is an easy to make and full of nutritious veggies. You can make it with fresh or frozen veggies!
2 pounds ground beef or bison
3 medium onions chopped
1 garlic clove, minced
32 ounces of bone broth
1, 28 oz can of diced tomatoes undrained
3 cups water
1 cup (each) chopped celery, carrots and cabbage
1 cup cut green beans
1 cup cubed potatoes
2 teaspoons dried parsley flakes
1 teaspoon dried basil
1/2 teaspoon thyme
Salt and Pepper to taste
Brown meat with onions and garlic until no longer pink. Drain any excess fat. Put into crock pot. Add veggies, spices, broth and water. Gently mix. Cover and turn on high heat for 8 hours or until potatoes are soft.
Note: I prefer to use ground bison, because it is so nice and lean. I make my own bone broth and freeze in quart jars, but you can also use regular broth from the store. I also use dried minced onion and garlic powder, because I don’t often have fresh onions and garlic on hand and we prefer the dried. Also, you can decrease the amount of water to make it a thicker soup. I like to make this with the plan of eating half right away and then freezing the other half for a later meal! This recipe was modified from a “Winter Savory Soup” recipe I found in Taste of Home’s Slow Cooker Classics!