Fumbling Toward Culinary Talent: Slow Cooker Beef Vegetable Soup

I made this savory-ass soup last week, but now I'm getting around to sharing the recipe. I finally got to use the cheap mandolin I picked up from Aldi a while back. 

Ingredients

2 packages of beef soup bones

1 yellow onion, diced

3 carrots, peeled and cut in thin slices using a mandolin

1 stalk of celery, cut into thin slices using a mandolin

1/2 a head of cabbage cut into small thin slices

1 can of fire roasted diced tomatoes

2 boxes of beef broth

2 cans of cannellini beans, drained and rinsed

2 zucchini, quarter and sliced

1 package of baby bell mushrooms, slice medium width

1 teaspoon of Moringa powder

Healthy doses of Penzey's beef roast seasoning and Chicago steak seasoning

3 bay leaves

Salt and pepper to taste

Process

Trim the fat that you can from the soup bones and marinate them overnight in olive oil, fish (very little of this--it goes a long way), worcestshire, and soy sauce. In the morning take them out and place them in the slow cooker. Add the onions, carrots, celery, tomatoes, moringa, and beef broth. Cook on high for 4-5 hours. 

After that time has elapsed, add the cabbage, and seasoning. Take out the soup bones, cut out the meat and chop finely. Add the meat back into the cooker and set for low for 3-4 hours more. With an hour out of eating time, add in the zucchini and mushrooms.