| MJ's vegetable soup - - great for the crockpot!!
Posted: 10/14/2007 2:44:58 PM | well, fall is upon us, and it got me to recalling this recipe, which my friend's mom used to make during the school year. she'd start it off in the morning before leaving for work, and when we got home from school - well, there it was, ready for a snack. we didn't know it was good for us.  but, it sure hit the spot after a chilly walk home...
the original recipe:
about a pound of ground beef
4 cups of water
1 packet of instant onion soup mix
1 pound bag of frozen mixed vegetables
1 14 ounce can diced tomatoes
black pepper to taste
grated cheese (optional)
brown ground beef in a skillet, drain off fat (this can be done the night before. store it in the fridge overnight...ready to go in the morning.)
transfer to crockpot.
add remaining ingredients in order listed, save cheese, stirring after each. for the frozen veggies, whack the bag on the counter a few times, so it isn't all one big chunk.
turn crockpot on high.
complete your morning routine (let the dog out, get your briefcase together, one last trip to the john...whatever ), give another stir before you go. you'll find the veggies are no longer frozen.
turn crockpot to low.
go to work.
when you come home, mmmm, it'll smell good.
stir it a bit, dish it up, sprinkle with grated cheese.
-makes about 4 bowls
my variation:
i like to cook once, eat several times. i also like to clean only one pot. i basically double the recipe, except for the water and the tomatoes. i use only 6 or 7 cups of water, total, because i add a 28 ounce can of crushed tomatoes. this actually increases the volume, although the puree helps to thicken the soup. plus, while cooking, i allow it to reduce a bit.
i do it on the stovetop in large pot - maybe 8 or 10 quarts. brown the ground beef (the recipe also works well with ground turkey - they'll never even notice!!) in the pot, over medium to hot burner. i use the 93% lean variety, so i eliminate the need for straining (and the need to wash the strainer ). add the other ingredients. stir. cover. reduce to a simmer. come back every 20 or 30 minutes, dump the condensate from the lid, give a stir. really, it only needs to cook a half hour or less, which could be speeded up by increasing the heat. i usually give it a good hour, sometimes two.
as for the cheese, i like sharp cheddar. adds some flavor, and substance. but any kind would probably work.
of course, if you have leftover veggies, you could throw them in, too. i might wait until near the end of your cooking period, if they're a veggie that might get mushy (like broccoli). experiment a bit, see what happens.
if you want to make it into a meal, serve with a salad and some bread or rolls.
ok...i'm really lazy. i put the pot in the fridge, and the next time i want a bowl, i heat it up. still only the one pot! after several reheatings, it may be getting too thick. just add water. or, you could add canned broth (the low salt kind). | |
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