First off…let’s all wish a VERY HAPPY BIRTHDAY to Housewife Jenn!!!
With late Fall here and Winter quickly approaching, our family has been enjoying eating “warmer” meals that we tend to stay away from during the hot, Summer months.
We were having a lazy Sunday so I thought a Vegetable and Beef Soup would be PERFECT for today. I was able to put everything in the crock pot at 9:30am and it was ready to eat at 5pm. And a big bonus was that our house smelled delicious ALL day long! 🙂 I served it with some homemade rolls and it made a warm, delicious and filling dinner.
Vegetable and Beef Soup
1lb ground beef
1/4 onion, chopped
1 – 28 oz can of peeled, diced tomatoes
1 – 15 oz can corn, undrained
1 – 15 oz can cut green beans, undrained
1/2 lb carrots, sliced
1 – 15 oz kidney beans, undrained
3-4 stalks celery, chopped
1 cup water
Garlic salt – to taste
Pepper – to taste
Season salt – to taste
In skillet, brown ground beef with onions. Season to taste with garlic salt and pepper. While that is browning, combine remaining ingredients in your crock pot. When ground beef and onions are done, drain and add to your crock pot. I cooked on low for about 5 hours and then switched it to warm until we were ready to eat. About half way through I did a little taste test and added more season salt, garlic salt and pepper according to our family’s taste. I was probably a little light handed because Josh and I both really liked that the flavors of the veggies were so prominent and we didn’t want to over power that with seasoning.
Serve with rolls or biscuits or whatever side you choose! 🙂 We REALLY loved this soup and I can’t wait to make it again. I hope you all enjoy!
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