Want a yummy, hearty soup for this cold weather? Try this one!
1 stalk celery chopped (save the ends!)
5-8 carrots chopped
2 zucchinis chopped*
1 yellow squash chopped
14-16 oz garbanzo beans (cooked or canned)
5-6 cups homemade beef broth (see below)–or other broth
1/2 tsp sea salt
1/4 tsp red pepper flakes
2 gloves garlic, minced
*The smaller zucchinis and yellow squash (looks like a yellow zucchini) have the most nutrients so stick with those
Put broth, carrots, celery and spices in the crock pot
Cook for 6 hours on low
Add zucchini, squash, spinach and garbanzo beans
Cook for 2 additional hours (or more for additional softness)
Even the littlest mouths enjoy!
Homemade Beef Broth/Homemade Italian Beef
To make homemade Italian Beef: Put a large, fatty, bone-in roast in the crock pot. Add generously: sea salt, garlic powder, oregano, and basil. Cook on low for 10 hours. Add 5-6 pepperchinis and cook for an additional 2-4 hours. If you forgot to put it in early in the morning, put on high to 2-3 hours to get it started.
After making Italian Beef with a fatty, bone-in roast, save the roast and extra fat (can be frozen for later). Place in crock pot and fill with water. Cook on low for 6-8 hours. Add additional sea salt and garlic powder if needed.