Gluten-free Beef Vegetable Soup

1. Turn the crockpot on HIGH for 7 hrs. Brown kielbasa in a little avocado oil and add to the crockpot.

2. Add 1 carton beef stock, parsnip, G-Washington, potatoes, bouillon, gravy master, browning seasoning, garlic salt, red pepper, salt, pepper, tomatoes, tomato paste, cabbage. Stir to dissolve. Add chopped basil and thyme.

3. In the same pan, sauté onion, celery, carrots, and mushrooms until al dente and add to the crockpot.

4. In the same pan, make a roux with butter and GF flour. Whisk in red wine to form a thick paste. Slowly whisk in beef stock until it becomes a thick sauce. Pour into the crockpot. Add remaining stock to cover veggies.

5. Add bay leaves and cook for the full 7 hrs.

6. Prepare Banza pasta according to box instructions and put in cold water before adding it to the soup.

7. Season the filets with salt, garlic salt, onion salt, and steak seasoning. Sear in grapeseed oil, cut into cubes, and add to the crockpot along with the beans. The broth finishes cooking in about 10 minutes.

8. Taste and adjust seasoning; add water if too salty or a touch of sugar if desired sweeter.

9. Serve with pasta on top and enjoy.