Slow Cooker Minestrone Soup

A delicious gluten-free, dairy-free, grain-free meal.
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Meals
8 - 10 servings
20 minutes
6 - 8 hours
Danielle Walker's Against All Grain Meals Made Simple
gluten-free, dairy-free, paleo, grain-free
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  • 2 1/2 pounts ground beef, chicken or turkey
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 3 stalks celery, thinly sliced
  • 3 cups shredded carrots
  • 2 cups peeled and diced celeriac
  • 9 cups chicken stock or low-sodium beef stock
  • 24 ounces strained tomatoes
  • 1 (18 ounces) can diced tomatoes
  • 3 TBSP white vinegar
  • 2 TBSP Italian seasoning
  • 1 1/2 TBSP sea salt
  • 1 TBSP dried parsley
  • 1 TBSP ground cumin
  • 3/4 tsp cayenne pepper
  • 1/2 tsp cracked black pepper
  • 1/2 pound yellow squash, halved lengthwise adn thinly sliced into half moons
  • 1/2 cup chopped fresh basil
  1. Brown the ground meat in a large skillet over medium-high heat, until cooked through. Use a slotted spoon to transfer the meat to a slow cooker insert, leaving the fat in the pan.
  2. Add the onion, garlic, celery, carrots and celeriac to the pan and caute over medium heat for 8 minutes, until the vegetables are slightly tender. Drain and add the vegetables to the slow cooker.
  3. Add the remaining ingredients, except the squash adn basil. Cover and cook on high for 6 hours or on low for 8 hours. 
  4. Add the squash and basil during the last 30 minutes if cooking on high, or 1 hour if cooking on low.
  5. Adjust the seasonings if necessary and serve with a garnish of fresh basil.