Slow Cooker Beef and Vegetable Soup

🧂 Ingredients

• 6-8 lbs. beef soup bones

  cooked and deboned
• 3 or 4 small carrots

  peeled and sliced
• 3 medium Russet potatoes

  cubed
• 1 medium onion

  diced
• 3 ribs celery

  diced
• 1 large red bell pepper

  diced
• 1 zucchini

  quartered and sliced
• 1 yellow squash

  quartered and sliced
• 2 cups green beans

  tips removed and halved
• 1 head broccoli florets
• 1 cup mushrooms

  diced or sliced
• 29 oz. can fire roasted diced tomatoes

  undrained (two 14.5-oz. cans)
• 1/3 cup fresh parsley

  minced
• 1-2 tbsp. fresh thyme

  minced
• 1-2 tbsp. fresh rosemary

  minced
• 1 tsp. salt
• 3/4 tsp. ground black pepper
• 1 tsp. Salt and pepper

  to season the beef stock

Instructions

• 1 Place soup bones in a large crockpot and fill with water.
• 2 Sprinkle heavily with salt and pepper.
• 3 Cook overnight on low – about 8-10 hours.
• 4 Remove bones 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 Cover crockpot with lid and cook on low another 4-6 hours or until veggies are
  cooked through.

Nutrition Info