SLOW COOKER CABBAGE PATCH SOUP

A super wellbeing and sustaining cabbage fix soup made in the moderate cooker. It has all that you need, healthy vegetables, meat, beans, a lot of heavenly flavors and a little zest kick. Get comfortable snatch a bowl and feel solid within.

Raise your hand in the event that you may have tried too hard only a smidgen with the sugar treats, fudge, and alcohol over the occasions?!? While those treats taste extraordinary as we're getting a charge out of them, they frequently abandon us feeling lazy, puffy, and cantankerous.

That is no real way to begin the New Year! Rather than starving yourself or crash counting calories, what about refocusing with a reasonable way of life… beginning with this Slow Cooker Cabbage Patch Soup? It's a simple and delectable approach to regard your body as it has the right to be dealt with — fed, esteemed, and cherished.

When I consider this a "detox soup," I don't mean the sort of detox soup that has an aftertaste like trash and abandons you in a ceaseless condition of craving. Nope, not here! Rather, I like to stack up on fulfilling, filling, genuine sustenance fixings that fuel my body, give me vitality, and keep me full until the following tidbit or supper time.

Also try our recipe : BAKED PARMESAN ASPARAGUS FRIES

Ingredients :

• 2 medium onions sliced
• 3 carrots peeled and sliced into rounds
• 3 cups cut string beans frozen is fine
• ½ head of cabbage cored and chopped
• 3 ribs celery diced
• 1 lb. extra lean ground beef I used 96% lean, cooked and drained OR an additional can of kidney beans for a vegetarian option
• 1 16 ounce can red kidney beans (about 1 ¾ cup), rinsed and drained
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon chili powder
• 2 teaspoons minced garlic
• 1 bay leaf
• ½ teaspoon turmeric optional
• 1 tablespoon curry powder optional
• 1 28 ounce can crushed tomatoes, I like San Marzano tomatoes
• 4 cups low-sodium beef broth or vegetable broth
• 4 cups water OMIT the water if you like a thicker soup that's more like a stew

Instructions :

1. Place onions, carrots, string beans, cabbage, and celery at the bottom of a 6-quart slow cooker.
2. Top with cooked beef and drained beans. Add salt, pepper, chili powder, garlic, bay leaf, and optional turmeric and curry powder, if desired. Pour crushed tomatoes, beef broth, and water into the pot.
3. Cover and cook on LOW for 6-8 hours or on HIGH for 2-3 hours, or until vegetables are tender. Remove bay leaf. Serve immediately, store in the refrigerator for up to one week, or freeze for up to 3 months.

Source : bit.ly/2G6zstc

Read more our recipe : LASAGNA PASTA