Yesterday was a typical cold winter's day, some snow, some wind, and gray skies...I had a smattering of veggies due for replacement, and wanted to use them up. A warming thought of a hearty beef vegetable soup sounded like just the ticket!
A slow cooker is ideal for soup making- long low heat, allowing all the flavors to meld and become just the right texture...
1 large potato, diced
1 medium onion, diced
2 stalks celery, chopped
2 carrots, peeled and chopped
1 LB beef, cubed
1 large tomato, chopped
24oz of low sodium beef broth
6 oz of V-8 juice(really!)
salt, black pepper,garlic, herbs and spices to taste
All in slow cooker together, on high heat setting for 1-1/2 hr., on low for 5hrs.
Add 1/2 cup of thick brown gravy (optional)for a thicker broth
Soups on!
I also made those crescent rolls everybody eats, but nobody admits to.. was going to make mini cheddar cheese sandwiches out of them, but wife just wanted them with butter!
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