Sunday, 7 April 2013

Slow Cooker Beef Minestrone Soup

There is nothing better then eagerly bursting through your front door after a long and tiring day, to a welcoming aroma of home cooked soup.

Everyone should make peace with their slow cooker. You will never look back. Especially with a recipe as easy as this. Just pop all the ingredients in the slow cooker before you head out in the morning and then voila! 8-10 hours later you will have a freshly cooked nutritious meal awaiting you to fill your hungry tummy. 



Slow Cooker Beef Minestrone Soup
Serves 4

Ingredients

600-700g beef chuck, fat trimmed, chopped into 2cm pieces
2 each carrots, chopped
2 celery stalks, chopped
2 garlic cloves, crushed
1 onion, finely chopped
2 tbsp tomato paste
1 tbsp granulated stevia 
1 tbsp fresh rosemary, finely chopped
1/2 cup red wine
400g can diced tomatoes tomatoes
200g salt reduced red kidney beans
200g green beans, trimmed and sliced in half
3 cups salt reduced beef stock
1/2 cup Pearl Barley
Fresh flat leaf parsley, chopped

Instructions

1. Place all ingredients in the slow cooker except for the parsley, kidney beans and barley. Stir to combine. 

2. Set slow cooker on low, and cook for 8-10 hours (or whenever you return home). 

3. After at least 8 hours has passed, turn the slow cooker to high and add the barley and kidney beans. Replace lid and cook for 40 minutes until the beans and barley are soft. Once done spoon into bowls, top with the fresh parsley and serve. This soup also stores very well and tastes even yummier the next day!

20 comments:

  1. Barley is not gluten free

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