12 one-cup servings, 3.9 net carbs each
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2 pint jars (home-canned) beef chunks, with liquid
2 pint jars (home-canned) beef broth—4 cups
2 cups raw cabbage, shredded
2 cups (about 3 medium) diced turnips
1 can RO*TEL Diced Tomatoes and Green Chilies
1 can Hunt’s Diced Tomatoes
1 can Allen’s Cut Okra
1 TBS Hidden Valley Ranch dressing powder
Prep your veggies—peel & dice the turnips, open the bag of slaw mix (use ½ the bag), and open the cans.
Place all ingredients in a large Crock-Pot and cook on high for about 6-8 hours (you’ll want the turnips to cook through, and that takes a while).
Of course you can use commercially-canned beef broth and raw stew meat. I used what I had on-hand. I used home-canned as often as possible--I know what goes in it.