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Beefy Vegetable Soup
Recipe By: Cynthia Welkes
Categories: Soups
2 pounds rump roast, trimmed -- 2-3
1 can diced tomatoes
2 cups broccoli
2 cups cauliflower
1 medium onion -- diced
2 tablespoons garlic -- (2 to 3)
In crock pot fill half way with water, cook the roast slowly for 6-8 hours,
or longer (while at work) it will be fine. Then pull out the roast and cut
into pieces, or pull apart. Throw meat back in crock pot.
Add can of tomatoes do not drain. Add broccoli, and cauliflower, and the
onion, and garlic, and sea salt or kosher salt to taste. It's the tastiest soup
yet, and there will be plenty for leftovers!
1447 Calories; 46g Fat (29.1% calories from fat); 212g Protein;
41g Carbohydrate; 14g Dietary Fiber; 527mg Cholesterol; 638mg Sodium |
NOTES: Unknown size of canned tomatoes... counts allow for 1 cup.
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