I’ve never done this before, but tonight I’m taking a page from sheriatheloopyewe and posting a recipe. Spring is here, but it’s still nippy, and I’ve been craving soup. Plus my mom gave me a fabulous new crock pot for Christmas and I’ve been wanting to use it more often.
So yesterday morning I got up and put on a pot of soup. It was knit group day anyway so I wanted to have dinner well underway before I left. So, without further ado, this is what I came up with:
Easy Vegetable Pot Roast Soup
2 lbs. cubed beef stew meat
3 cans condensed beef broth
3-4 stalks celery, chopped
1 medium onion, not too finely chopped
1/2 large bag baby carrots
1 3/4 lbs. diced tomatoes, canned
1 3/4 lbs. tomato puree, canned
1 can corn
1 can green beans
about 2 tsps dried chopped rosemary
salt and pepper to taste
Brown the cubed beef in a skillet until it starts to caramelize, but do not over-brown. Place in large crock pot. Pour one can of beef broth into skillet and use liquid to scrape beef drippings from pan. Pour broth with drippings into crock pot. Add the other two cans of broth. Add chopped celery, onions and baby carrots. Add canned ingredients; do not drain before adding. Add rosemary, salt and pepper. Cook on high for an hour or two, then switch to low for the remainder of the afternoon. Serve when you’re ready to eat dinner. I let mine cook for about a total of 7 hours, but you could probably do more or less and be fine. The trick is to cook until the meat falls apart easily with a fork or the edge of a soup spoon.
Serve with yummy bread; we ate ours with Challah from the bakery. Home-cooked heaven! Enjoy.