|Photo credit: My sister-in-law, Kim.|
This week's recipe is an adaption from the Fix-It and Forget-It Best Slow-Cooker Recipes 2011 cookbook. Since everyone in the entire country seems to be sick right now, this "feel better" meal really hit the spot. It was even better on day two, which is a quality I can really appreciate in a crock pot meal, as there are always leftovers.
Vegetable Beef Soup
2 lb roast cut into bite size chunks, or stew meat
1 can corn, undrained
1 can green beans, undrained
1 lb bag frozen peas
3 cans stewed tomatoes, undrained
1 large onion, diced
2 cups carrots, sliced
5 beef bouillion cubes
4 tsp salt
2 tsp pepper
2 tsp garlic powder
1 tsp Mrs. Dash
2 cups water
Combine all ingredients in slow cooker.
Add additional water until it reaches 3 inches from the top.
Cover and cook on high for one hour, and then on low for at least four hours until meat and vegetables are tender.
SuggestionsThe seasonings can be adjusted based on personal preferences, and the vegetables can be changed. We didn't use green beans, but added a few cubed potatoes. Celery would be good, too. If you like a thick soup, add 3/4 cup pearl barley. This recipe can handle a longer cook time. One of the Crock Pot Thursday families cooked on low for ten hours and it turned out great. Even their 2 year old gave it the seal of approval!
|My nephew, Preston, chowing down.|