• Hannah Robertson

Veggie Soup - Instant Pot or Slow Cooker


1 pound beef stew meat

2 tbs Ghee

2 cups water

1 white onion

Salt and garlic powder to taste

Half a small bag of carrot chips or baby carrots

Four potatoes cubed

32 oz tomato juice

1 pound bag shredded brussel sprouts


1. In an instant pot, saute beef and chopped onions in ghee until meat is browned on all sides. Add salt and garlic.

2. Add in water and cook on high pressure for 25 minutes.

3. Allow instant pot to release on its own.

4. After it's done, add all other ingredients and stir.

5. Cook on high pressure for 25 more minutes

*Can be made in a slow cooker. Just brown meat and onions on stove. Add to slow cooker and cook for 6 hours on low.



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*Results will vary. Testimonies featured are actual clients of Impact Training and their partnered coaches. Consult a physician before beginning any fitness regimine. Coaches are not dieticians and any nutrition coaching should be taken as suggestions. Suggestions are not intended to diagnose, cure or treat any medical disease. 

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