French Farmhouse Soup

Option to add some cauliflower or peas if you like. Our portions are quite big as we think you will have this as a whole meal. Any leftovers will last in the fridge a couple of days however is perfectly suitable to freeze.

This recipe is low fat, low sodium, low sugar, high protein, dairy free, gluten free.

Ingredients

• 500g chuck beef, diced
• 1 tbsp. olive oil
• 2 sticks celery
• 2-3 cloves garlic
• 2-3 bay leaves
• 1 tsp. rosemary
• 1 tsp. thyme
• 1 can cannelloni beans, drained and rinsed
• 2 large potatoes cut into chunks
• 3 slices short cut bacon, all fat removed, diced
• ½ leek, washed and sliced
• 1 small onion
• 1 tsp. dijon mustard
• 2 carrots cut into chunks
• 5-6 cups heated chicken stock, salt reduced

Method

1. Turn on your slow cooker to high - approx 4 hours.
2. On the stove top, heat a fry pan with olive oil and brown the beef, in 2 batches. After each batch place in slow cooker.
3. In the same frying pan sauté onion, celery and leek for a couple of minutes and add to slow cooker.
4. Cook bacon in pan until browned and add to slow cooker.
5. Now add heated stock with thyme, rosemary, cracked pepper, garlic, bay leaves and Dijon mustard.  Simmer in slow cooker for 2 hours.
6. After 2 hours, add potatoes and carrot chunks.  You might need to add more stock or water.  All ingredients must be covered.
7. Simmer in slow cooker until veg’s are cooked.
8. Serve with garnish parsley or crusty bread.