GLUTEN FREE + HIGH PROTEIN dump-and-go BEEF VEGETABLE SOUP

Dump-and-Go Crockpot Beef & Vegetable Soup

Servings: 8–10
Prep time: 10–15 minutes
Cook time: 8–9 hours on low (or 4–5 hours on high)

Ingredients

• 2.5 lb chuck roast, trimmed and cut into bite-size chunks

• 1½ medium onions, diced

• 3 celery stalks, sliced + diced

• 5 cups gluten-free beef broth

• 3 garlic cloves, minced (or 1½ tsp jarred garlic)

• 1 can diced tomatoes, undrained

• 1 can sliced carrots, peeled and sliced

• 1 can green beans, drained

• 1 can corn kernels, drained

• 1½ tsp salt (adjust to taste)

• ¾ tsp black pepper

• 1½ tsp dried thyme

• 1½ tsp dried parsley

• 1½ Tbsp tomato paste 

• 1–2 tsp Worcestershire sauce (gluten-free)

Instructions

Add everything to the slow cooker — beef, veggies, broth, tomatoes, tomato paste, herbs, and seasonings. Stir to combine.

Cover and cook:

Low: 8–9 hours

High: 4–5 hours
The beef should shred easily with a fork and the veggies should be tender.

Per 1 of 8 servings (approximate)

Calories: 260

Protein: 32 g

Carbohydrates: 10 g

Fiber: 3 g

Total Fat: 9 g