Crock-Pot Meat-Vegetable Soup

An easy vegetable soup with much-loved flavors.

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Ingredients

• ¼ head cabbage, chopped
• 2 carrots, peeled and chopped
• 1 potato, scrubbed and diced
• 1 Tbsp / 15 ml organic bouillon (chicken/beef/vegetable)
• 1 clove fresh garlic, minced
• 1 Tbsp / 15 ml fresh or 1 tsp / 5 ml oregano
• 1 Tbsp / 15 ml fresh or 1 tsp / 5 ml parsley
• ¼ tsp / 1 ml ground black pepper
• 1 Tbsp / 15 ml whole grain flour
• 8 cups / 2 liters water
• 1 cup / 240 ml bean sprouts, snow peas, green beans, bok choy (and/or any non-starchy vegetable you prefer), coarsely chopped
• 1 zucchini, chopped
• 2 boneless/skinless chicken breasts or 1¼ lbs / 550 g stewing beef, cubbed
• 1 tsp / 5 ml olive or organic cold-pressed canola/rapeseed oil
• 1 green sweet bell pepper, diced small
• 1 orange sweet bell pepper, diced small
• ½ sweet onion, diced small

Directions

1. Place 5 cups / 1¼ liters of water in Crock-Pot® or other slow cooker
2. In a small bowl, combine 2 teaspoons / 10 ml bouillon powder with 1 cup / 240 ml water and spices and flour until smooth.
3. Add to slow cooker.
4. Add all vegetables to slow cooker
5. Turn the slow cooker to high.
6. In a frying pan. Put the oil, onion, peppers, garlic, and sauté on medium
7. Put the meat in with the above and mix together. Pour remaining bouillon powder on top of the mixture, mixing it in.
8. Turn down to medium low. Cook until the meat is cooked but not well done.
9. Add the whole frying pan mixture into the slow cooker. Mix and let cook for 4-5 hours.

• Exchanges per Serving: 2 Protein, 1 Veg
• Servings Size: 2 cups / 460 ml

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