It finally feels a little more like fall outside, especially in the mornings. Hoodies for the kids on the way to school and winter pajamas at night...which only means that soups and chili will be on the dinner menu each week around here! This recipe was submitted for our readers by Jane J. and seems like a yummy way to use those veggies!
Hearty Country Soup
(from Clean Eating Comfort Foods mag)
Ingredients:
- Olive oil cooking spray
- 2 1/2 tsp olive oil, divided
- 12 oz extra-lean chuck roast, cut into 1 inch pieces
- 4 oz fresh green beans, cut into 1 inch pieces
- 2 green peppers, chopped
- 10 oz grape tomatoes, halved
- 3 tbsp tomato paste
- 2 tbsp balsamic vinegar
- 2 cloves garlic, minced
- 1 packet stevia
- 3/4 tsp ground pepper
- 4 cups water
- 2 oz whole-gran pasta (I eat gluten free, so I plan to use rice)
- 2 cups coarsely chopped green cabbage
- 1/4 cup chopped Italian parsley
- 2 tbsp chopped oregano
- 1 tsp chopped fresh thyme
- 1 1/4 tsp sea salt
Prep:
Coat a slower cooker with cooking spray. Heat 1 tsp oil in a large skillet. Add roast and cook, stirring until browned. Transfer to slow cooker. Add beans, bell pepper, tomatoes, tomato paste, vinegar, garlic, stevia, black pepper and 4 cups water. Cover and cook until roast is tender, 5 hrs on high or 10 hrs on low.
Stir in pasta, cabbage, parsley, oregano, thyme, salt and remaining oil. Cover and cook for 30 more minutes on high. Eat!
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