Thursday, March 5, 2015

(Slow Cooker) Beef Vegetable Soup Recipe

Welcome back!

I was thinking about this blog all morning, yet when nap-time came, it completely escaped my mind as I got lost in knitting and drafting a new stationery design. So many happy projects!

Without further ado, a recipe for yummy, comfort food, keep-me-warm-and-nourished-on-a-winter-day soup!

(Slow Cooker) Beef Vegetable Soup Recipe

Large soup pot (or slow cooker)
Large skillet
1-2 lbs ground beef (or turkey)
1 large bag frozen mixed vegetables
1 large white potato (or 3-4 red potatoes)
2 large stalks celery, chopped
1 large onion (or 2 small/medium ones)
4 cups beef broth
28 oz diced tomatoes
Sea Salt
Bay leaves

1) Brown beef in skillet
2) Chop onions and garlic
3) Add onions, garlic, and spices to beef. Stir and simmer until onions begin to become clear and soften. (A note on spices: I purposefully neglected measurements because I rarely measure them, a technique referred to as "throwing flour" by our friend Stuart. I tend to be passionate about garlic and stingy with salt. Season to your preference)

4) Dump the contents of the skillet into the soup pot or slow cooker.
5) Add remaining ingredients and stir.

6a) Soup pot: Bring to a boil, then reduce heat and simmer 1 hour, stirring occasionally
6b) Slow cooker: Cook on low for 4-5 hours (until potatoes soften)

7) Serve with your favorite crackers, crusty bread, or pita

Bon App├ętit!

Adventure well; Live fully.

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