Vegetable Beef & Potato Soup

Ingredients:

1. 2 tsp thyme
2. 1 tsp smoked paprika
3. 1 tsp black pepper
4. 2 tsp oregano
5. 2 tsp sea salt
6. 250g diced onion
7. 300g diced carrot
8. 225g diced celery
9. 675g Yukon gold potato
10. 2 T tomato paste
11. 550g mixed frozen veggies (I used PictSweet Farms corn, carrot, green bean mixture)
12. 1 can (1.75 cup) diced tomatoes
13. 8 cups (2 large containers) Kettle & Fire Beef Bone Broth
14. 2.9lb boneless chuck roast

Instructions: 

1. Optional but tasty — season roast with salt & pepper and brown in a skillet on all sides
2. Add roast to crock pot and turn on low
3. Dice onion, carrot, celery, potato and add to crockpot
4. Add all remaining ingredients except the frozen veggies and cook until you can remove roast and easily shred it apart.
5. Return roast to crockpot and add frozen veggies until heated through. — about 30 min.
6. Divide into 9 equal servings

Macros Per Serving:

Calories: 419

Protein:  40.3g

Net Carbs: 32g

Fiber: 6.3g

Fat:  15.7g