YOUR SOLIN GENERATED RECIPE
Hearty Beef & Vegetable Slow Cooker Soup
Slow-cooked lean ground beef simmered with aromatic root vegetables in a rich, savory herb broth that fills the kitchen with a comforting aroma.
INGREDIENTS
4 oz Ground beef (93% lean)
0 tsp Extra virgin olive oil
1 cup Yellow onion
1 cup Carrots
1 cup Celery
1 cup Green beans
2 cup Low-sodium beef broth
2 tbsp Tomato paste
1 tsp Dried thyme
1 tsp Dried oregano
0.5 tsp Sea salt
0.25 tsp Black pepper
1 whole Bay leaf
PREPARATION
Heat the extra virgin olive oil in a large skillet over medium-high heat and brown the ground beef until fully cooked, breaking it into small crumbles.
Drain any excess fat from the skillet and transfer the browned beef into the bottom of your slow cooker.
Add the diced yellow onion, sliced carrots, celery, and trimmed green beans to the slow cooker on top of the beef.
In a separate bowl, whisk together the low-sodium beef broth and tomato paste until the paste is fully incorporated, then pour the mixture over the ingredients.
Sprinkle the dried thyme, dried oregano, sea salt, and black pepper over the top, then nestle the bay leaf into the liquid.
Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the vegetables are tender and the flavors have melded.
Discard the bay leaf before ladling the hot soup into bowls to serve.