Beefy Vegetable Soup
Dec. 15th, 2017 07:59 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sandycombsThis is the best soup ever! I've been making it for nearly twenty years and we never get tired of it. Guaranteed to warm you up on the coldest of winter days. Hubby prefers meatballs, but I like to brown a pound of ground beef instead. Serve it up with some buttery cornbread for a hearty, filling meal. Although I've never done it, I imagine you could substitute shredded chicken for the beef and use chicken broth to make Chicken Vegetable Soup. That actually sounds really good! I'm going to try it next time.
1 lb. frozen meatballs or 1 lb. browned ground beef
28 oz. diced tomatoes, undrained
1 medium onion, diced
2 cans beef broth
Garlic powder and black pepper, to taste (I use about 1/4 tsp. each)
Italian seasoning, to taste (I use about 1 tsp.)
1 bag frozen mixed vegetables
1 can diced new potatoes, drained
Spray inside of 4-6 quart slow cooker with cooking spray. Add meat, tomatoes, onion, seasonings and broth. Cook on low 6-7 hours. Stir in vegetables and potatoes and cook on high for 1 more hour.
The original recipe called for 1 medium potato, cubed, added at the beginning. You can certainly do that if you have a potato on hand, but I find the texture is better when I use canned.
1 lb. frozen meatballs or 1 lb. browned ground beef
28 oz. diced tomatoes, undrained
1 medium onion, diced
2 cans beef broth
Garlic powder and black pepper, to taste (I use about 1/4 tsp. each)
Italian seasoning, to taste (I use about 1 tsp.)
1 bag frozen mixed vegetables
1 can diced new potatoes, drained
Spray inside of 4-6 quart slow cooker with cooking spray. Add meat, tomatoes, onion, seasonings and broth. Cook on low 6-7 hours. Stir in vegetables and potatoes and cook on high for 1 more hour.
The original recipe called for 1 medium potato, cubed, added at the beginning. You can certainly do that if you have a potato on hand, but I find the texture is better when I use canned.
