This is another soup that I just kinda threw together based on what I had and what sounded like it would work together. The primary flavors that came through were the peppers and the beef, so I decided to call it Pepper Steak Soup. It’s a hearty soup that’s great for a cold evening or a quick lunchtime bite.

If you’re a low FODMAP or low Histamine eater, be sure you evaluate each ingredient carefully. Just because I can tolerate these things doesn’t necessarily mean you can. Things to watch out for include the Worcestershire sauce, the spices and the vegetables.

Pepper Steak Soup

• 1 tbsp oil
• 2 lb lean grassfed stew beef
• 1 medium potato cubed
• ½ red pepper diced
• 2 stalks celery diced
• 8 cups water
• Worcestershire
• 3 carrots sliced
• 1 c each green beans, lima beans, corn (frozen)
• 1 tbsp salt
• 2 bay leaves
• 1tsp parsley

Set up and pre-heat slow-cooker on low.

Preheat skillet on medium high heat and add oil. Brown beef, peppers and celery until browned. Add to slow cooker. Preheat 6 cups of water and add to slow cooker. Dice potato and carrot and add to crockpot along with spices and Worcestershire. Cook 4-5 hours, until meat and potatoes are tender. Add frozen veggies and heat through before serving, approximately 30-60 more minutes before serving with yeast-free bread or crackers on the side.

If you are on the low histamine diet, remember to promptly freeze leftovers!

Makes: 6-8 Servings

Prep Time: 5-6 hours