Low Carb Crock Pot Soup Recipe

Crock Pot Cabbage Soup {Low Carb + Keto} The Busy …

WEBMay 6, 2024 · Add all the ingredients to your slow cooker except for the green beans. Stir well to combine. Cook on high for 4-5 hours or on low …

Rating: 4.6/5(7)
1. Add all the ingredients to your slow cooker except for the green beans.
2. Stir well to combine.
3. Cook on high for 4-5 hours or on low for 6-8 hours.
4. Add the green beans about 30 minutes before the end of cooking and stir well.

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Crock Pot Beefy Vegetable Soup (Low Carb) Recipes …

WEBApr 2, 2019 · Our low carb Crock Pot Beefy Vegetable Soup is a hearty ground beef soup with tomatoes, onion, zucchini, radishes and …

1. Put all ingredients except for the garnish in a 6-8 quart slow cooker and stir well.
2. Cook on high for 4-5 hours, low for 6-8 or until veggies are tender.

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Crockpot Broccoli Cheese Soup That Low Carb Life

WEBOct 2, 2018 · 1 1/2 cups grated monterey jack. Instructions. Add the broccoli, onion, garlic, chicken, broth, cream, ground mustard, salt, …

Rating: 3.8/5(36)
1. Add the broccoli, onion, garlic, chicken, broth, cream, ground mustard, salt, pepper, and red pepper flakes to a 6 quart slow cooker.
2. Cover and cook on low for 4 hours or until the broccoli is very tender.
3. Use an immersion blender to blend the soup to a smooth consistency. Alternately, carefully transfer the soup to your blender in batches and blend. Be careful while blending hot soup and be sure to vent the steam when blending hot soup.
4. Add the cheese to the hot soup and stir well until melted and creamy.

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LowCarb SlowCooker Vegetable Beef Soup Simply …

WEBSep 29, 2017 · Transfer liquid to the slow-cooker. Add remaining broth, onion, green beans, celeriac, carrots, tomato paste, diced tomatoes, …

1. Heat a large skillet over medium-high heat. Add bacon. Cook bacon, stirring occasionally, until crisp. Remove bacon, using a slotted spoon, to a paper-towel lined plate. Cover bacon and refrigerate for later.
2. Discard all but about 1 tablespoon of the bacon grease. Return pan to burner over medium-high heat. Add beef cubes in batches, making sure they do not touch. Season lightly with salt and pepper. Brown each side of the beef cubes . Do not cook meat throughout. When outside is brown, transfer beef to the slow-cooker crock using a slotted spoon. Repeat for the rest of the meat.
3. Once all of the beef has been browned and is in the slow-cooker, turn the skillet heat to medium low. Add vinegar to the skillet. Stir, scraping up brown bits, until vinegar has thickened. Pour in about 1/4 cup of the broth and continue to scrape up any browned bits. Transfer liquid to the slow-cooker.
4. Add remaining broth, onion, green beans, celeriac, carrots, tomato paste, diced tomatoes, garlic rosemary, thyme, salt (only if using low-salt broth), and pepper to the slow-cooker. Stir gently.

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