In a 7 quart slow cooker, stir together all of the ingredients, up to the ground beef.
Cover the slow cooker and cook on HIGH for 3 hours.
Once the soup as cooked for 3 hours, heat a large, non-stick frying pan on medium heat and cook the beef until ti's no longer pink, draining any excess fat. Add it into the slow cooker.
Put the tapioca starch in a medium bowl. Add 1/4 Cup +2 Tbsp of the hot broth from the slow cooker into the bowl and quickly whisk until smooth. Add it into the slow cooker, whisk the soup as you pour it in. Finally, stir in the fresh parsley.
Cover and cook and additional 30 mins - 1 hour, until the soup has thickened up a little bit.
Serve with extra parsley and DEVOUR!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (2760g)|
|Recipe Makes: 1|
|Calories from Fat: 90 (9%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 0mg||0 %|
|Sodium 986.3mg||34 %|
|Potassium 5095.7mg||134 %|
|Total Carbohydrate 188g||55 %|
|Dietary Fiber 30.8g||123 %|
|Sugars, other 157.2g|
|Protein 44.4g||63 %|
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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.
Calories per serving: 957
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