The vegetables slow-cook together for an unforgettable depth of flavor. This soup freezes well and can be enjoyed at a moment’s notice.
SLOW COOKER SIZE: LARGE

3 tablespoons olive oil
2½ pounds ground beef
2 tablespoons apple cider vinegar
4 cups beef broth
6 slices bacon, cooked until crisp and crumbled
1 medium yellow onion, diced
½ cup fresh green beans, trimmed
½ head cabbage, cored and thinly sliced
1 cup sliced white button mushrooms
2 celery stalks, sliced
1 (28-ounce) can diced tomatoes, not drained
2 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon ground black pepper
1.Rub the sides and bottom of the stoneware with 1 tablespoon of the olive oil.
2.Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring frequently, until browned, 8 to 10 minutes.
3.Place the browned beef and collected juices in the slow cooker. Add the remaining ingredients to the slow cooker and stir well.
4.Cover and cook on Low for 7 to 9 hours.

PER SERVING: 327 CALORIES ★ FAT 24 G (66%) ★ NET CARBS 4 G (5%) ★ PROTEIN 21 G (26%)