As I type this, we are expecting the coldest temperatures of the season; which in the grand scheme of things isn't terribly cold but it's good soup weather nonetheless. I have been tapping into lots of different soups because I have been making extra soup for my mother in law and she has been enjoying it a lot. Gotta keep the variety alive and happening.
1 32oz. container beef broth, or more if needed
3 carrots, cut into bite sized pieces
1 large stalk celery, cut into bite sized pieces
1 1/2 tbsp. chopped fresh parsley
1/2 tsp. celery seed
2 bay leaves
1 onion, chopped
1lb. lean ground beef
1 clove garlic, minced or to taste
1 14.5oz can stewed tomatoes
2 potatoes, peeled and cut into bite sized pieces
1 15.25oz. can whole kernel corn, drained
1 15oz. can green beans, drained (I may sub frozen beans here because I like them better)
1 15oz. can peas, drained (Again, I will probably use frozen instead)
Stir the beef broth, carrots, celery, parsley, celery seed, and bay leaves into a slow cooker set on high, cover and cook until the vegetables are tender, about 2 hours.
Place the ground beef, onion, and garlic into a skillet over medium heat. Cook, stirring frequently to break the beef into small pieces, until the onion is translucent and the beef is browned and no longer shows pink areas, 10 to 15 minutes. Drain off fat and stir the stewed tomatoes into the beef mixture. Bring to a boil over medium heat, and cook, stirring frequently until the tomatoes are broken up into small pieces.
Stir the potatoes, corn, green beans and peas into the soup in the slow cooker and add the beef mixture. Stir everything together, cover, and set the slow cooker on high and cook for 4 hours.
No comments:
Post a Comment