Beef, Beet, and Cabbage Soup

Need ideas on something easy, delicious, and packed with that high performance beet nutrition? The following recipe is just a suggestion. You can add more vegetables or remove vegetables as you like.

Prep: 20-30 minutes
Crock Pot Cooking Time: 4-6 hours on high or 8-10 hours on low
Serves: 6
Serving size: about 1 1/3 cups
Calories: 200

• 2 tsp olive oil
• 1 lb boneless chuck trimmed and cut into 3/4" pieces
• 2 onions, thinly sliced
• 4 beets, trimmed, peeled, and diced
• 3 carrots, sliced
• 1 cup thinly sliced cabbage
• 1 (14 1/2oz) can petite diced tomatoes
• 1/2 tsp salt (I don't salt)
• 1/4 tsp pepper
• 1 bay leaf (I put 2)
• 8 cups reduced-sodium  beef broth

Steps:

1. Heat the oil in a large nonstick skillet over medium-high heat. Add the beef, in batches, and cook, stirring, until browned (about 8 minutes). Transfer the beef to a 5-6 quart slow cooker.
2. Add the onions to the skillet and cook, stirring, until softened, about 5 minutes. Add to the slow cooker along with the remaining ingredients. Cover and cook until the beef and vegetables are fork-tender.
3. Remove the bay leaf. Ladle the soup into bowls