Slow Cooker

Mediterranean Beef Soup

Herbed Paleo Breadsticks


  • 2½ lb boneless beef chuck roast, trimmed
  • 1 (32-oz) carton organic beef broth
  • 2 (14.5-oz) cans organic fire-roasted diced tomatoes
  • 1 (16-oz) bag parsnips, sliced
  • 6 carrots, sliced
  • 4 celery stalks, sliced
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 Tbsp chopped fresh rosemary
  • 1 (10-oz) bag baby spinach
  • 2 Tbsp drained capers
  • 1 Tbsp balsamic vinegar


  1. Cut beef into 1-inch pieces; lightly season with salt and pepper, and place in a 5- to 7-quart slow cooker.
  2. Stir in broth, tomatoes, parsnips, carrots, celery, onion, garlic, and rosemary.
  3. Cover and cook on LOW 8 to 10 hours or until beef is tender.
  4. Stir in spinach, capers and vinegar; let stand 10 minutes for spinach to wilt.

Side Dish Ingredients

  • 3 large eggs, divided
  • 1⅓ cups almond flour
  • ½ tsp baking powder
  • 1 tsp salt, divided
  • 2 Tbsp coconut oil, melted
  • 3 Tbsp coconut flour
  • 1 tsp garlic powder
  • 1½ tsp dried Italian seasoning

Side Dish Instructions

  1. Whisk 2 eggs in a small bowl, and set aside. In a separate bowl, combine almond flour, baking powder, ½ tsp salt, and coconut oil; stir to blend. Stir in eggs.
  2. Add 1 Tbsp coconut flour to almond flour mixture. Allow coconut flour to be absorbed. Repeat with remaining 2 Tbsp coconut flour or until dough is easy to knead.
  3. Preheat oven to 375°F. Line a baking sheet with parchment paper. Divide dough into 12 balls, about 1¼ inches each. Roll dough into 12 ropes, 7 to 8 inches long. Place on baking sheet.
  4. Bake 10 minutes.
  5. Combine garlic powder, seasoning and ½ tsp salt in a small bowl.
  6. Whisk remaining egg. Remove breadsticks from oven. Brush with beaten egg, and sprinkle with seasoning mixture. Return to oven, and bake 4 to 5 minutes longer or until golden.

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