Crockpot Beef and Veggie Soup
by Dr. Peggy Malone
This soup is perfect for when you have some leftover roast!
- 2 cups chopped leftover (or fresh if you prefer) roast beef
- 3 cups beef stock
- 1 cup soaked mixed beans (soak dry beans overnight the night before)
- 3 or 4 tomatoes
- 2 sliced carrots
- 2 stalks sliced celery
- 1 tsp cinnamon
- 1 tbsp turmeric
- 1 tsp cumin
- salt and pepper to taste
- Put all of the ingredients together in the crockpot and cook on low for 6-8 hours.
- It’s good on the day of cooking but it’s even better the next day!!!