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Name: beef veggie soup OAMC
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 5 pounds beef roast; 6 medium carrots cut into 1-inch-thick slices; 4 sweet potatoes cut into 1-inch cubes; 2 medium onions chopped; 2 cups peas; 1 teaspoon salt and pepper or to taste; 2 teaspoons dried thyme; 2 tablespoons garlic minced; 4 bay leaves; 4 whole tomatoes chopped; 2 teaspoons dried parsley; 2 cups filtered water

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INGREDIENTS

5 pounds beef roast
6 medium carrots cut into 1-inch-thick slices
4 sweet potatoes cut into 1-inch cubes
2 medium onions ; chopped
2 cups peas
1 teaspoon salt and pepper ; or to taste
2 teaspoons dried thyme
2 tablespoons garlic ; minced
4 bay leaves
4 whole tomatoes ; chopped
2 teaspoons dried parsley
2 cups filtered water

Servings

INSTRUCTIONS

Split all ingredients except peas into two separate gallon-sized freezer bags. If peas are already frozen, just leave them in

the original bag and add the day of cooking. If they are fresh, place them in a separate small freezer bag and place inside

larger bag. Lay flat, label and place in freezer. You can dump them in with everything if you want, they will just be a bit

less mushy if you add the peas separately the last thirty minutes of cooking.

Day of cooking, place contents of bags into slow cooker, except peas, and cook on low for 6 to 8 hours or on high for 3 to

4 hours, add peas the last thirty minutes of cooking. Serve with white rice or a fresh green salad.

Each bag makes about 6-8 servings

NOTES

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beef veggie soup OAMC

5 pounds beef roast
6 medium carrots cut into 1-inch-thick slices
4 sweet potatoes cut into 1-inch cubes
2 medium onions chopped
2 cups peas
1 teaspoon salt and pepper or to taste
2 teaspoons dried thyme
2 tablespoons garlic minced
4 bay leaves
4 whole tomatoes chopped
2 teaspoons dried parsley
2 cups filtered water

Split all ingredients except peas into two separate gallon-sized freezer bags. If peas are already frozen, just leave them in
the original bag and add the day of cooking. If they are fresh, place them in a separate small freezer bag and place inside
larger bag. Lay flat, label and place in freezer. You can dump them in with everything if you want, they will just be a bit
less mushy if you add the peas separately the last thirty minutes of cooking.
Day of cooking, place contents of bags into slow cooker, except peas, and cook on low for 6 to 8 hours or on high for 3 to
4 hours, add peas the last thirty minutes of cooking. Serve with white rice or a fresh green salad.
Each bag makes about 6-8 servings

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Nutrition

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Serving Size: 1 Serving (471g)
Recipe Makes: 8 Servings

Calories: 719
Calories from Fat: 441 (61%)

Amt Per Serving		% DV

	Total Fat 49g	65 %
	Saturated Fat 19.7g	98 %
	Monounsaturated Fat 21.1g
	Polyunsanturated Fat 1.9g
Cholesterol 187.1mg		58 %
Sodium 210.7mg		7 %
Potassium 1157.1mg		30 %
Total Carbohydrate 11.2g		3 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 8g
Protein 56g		80 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 719

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