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Crockpot Lazy Day Beef And Vegetable Soup Recipe
2 1/2 pounds beef for stew, cut into 3/4" pieces
2 cans (14 to 14 1/2 ounces each) ready-to-serve beef broth
1 can (15 ounces) chickpeas, drained
1 can (15 ounces) diced tomatoes with garlic and onions, undrained
1 cup water
1 teaspoon salt
1 teaspoon dried Italian seasoning, crushed
1/2 teaspoon pepper
2 cups frozen mixed vegetables
1 cup uncooked ditalini or other small pasta
Shredded Romano cheese (optional)
1. Combine beef, broth, chickpeas, tomatoes, water, salt, Italian seasoning and pepper in 4 1/2 to 5 1/2-quart slow cooker; mix well. Cover and cook on HIGH 5 hours or on LOW 8 hours. (No stirring is necessary during cooking)
2. Stir in mixed vegetables and pasta. Continue cooking, covered, 1 hour or until beef and pasta are tender. Stir well before serving. Serve with cheese, if desired.
My changes: I always use whatever meat I've found on sale (I keep a stockpile of cheap steaks in the freezer and use it for soups, stirfry, etc.). I try to use low fat and/or low sodium broth, and I never add extra salt. I used plain diced tomatoes and added fresh onion and garlic. The pasta was bow ties.
In my cookbok, I will call this BUSY day, instead of LAZY day soup... we had soccer practice at 5, so I put the vegetables and pasta in before we left and turned it down to keep warm. By the time we ate at 7 it was perfect, and gave me an hour for practice, plus time to get the kids in the shower, and make some breadsticks for the side.
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