Crock Pot Vegetable Beef Soup

Homemade Vegetable Beef Soup is a completely satisfying meal that gives you the best of the food groups. What's so great about this recipe is how easy it is. You start it in the morning and in the evening after two simple tasks you have a warm crowd pleasing meal. When I was young my grandmother used to can a soup mix that was similar to this.

Crock Pot Vegetable Beef Soup

28oz. an of chopped tomatoes with juices

2 14.5oz. cans of low sodium beef broth

2-1/2 cups of frozen vegetables (I like to use a vegetable mix that is carrots, green beans and corn then add frozen peas and edamame)

1 lb ground beef (any ground meat will work)

1 cup of water

6 oz. macaroni or other pasta, cooked according to package minus about 1 minute

1 tbsp Worcestershire sauce

1 tsp garlic minced

1 tsp beef bullion (this can be omitted but I think it adds a little depth to the flavor)

Salt and Pepper to taste

In the a.m. add tomatoes, broth, frozen vegetables, water and bullion to a crock pot. Turn on high for 6 hours or low for 8 or more hours. Whatever temperature works best in your crock pot, each one is different and cooking times vary, if yours tends to run hot cook on low and vice versa. You really cannot go wrong.

At dinner time cook pasta according to package minus a minute or so (the pasta should still have a lot of bite to it) Drain and add it to the soup to allow it to finish cooking, approx 5 min or so.

Brown ground beef with garlic being careful not to burn garlic, drain and put back in the pan. Add Worcestershire sauce and simmer for one or two minutes. Add beef to soup mixture and add salt and pepper to taste. Serve with corn bread muffins.

Fall is Here It's Time for Soup!

This is a terrific and easy soup that I like to make when it's a little brisk outside. Living in Minnesota means that this soup is appropriate about 10 months out of a year. This is from Bon Appetit, it has been featured in the magazine as well as "The Bon Appetit Cookbook". Which is a great cookbook, by the way, full of awesome standards.

Cheese Tortellini Soup with Cannelini, Keilbasa and Kale

2 tbsp Olive Oil
12 oz. fully cooked smoked kielbasa sausage, thinly sliced (any variety works, you could also substitute another kind of sausage if you like)
1 onion, chopped
4 cloves of garlic, minced
1-1/2 tsp chopped fresh thyme or 1/2 tsp dried thyme
1/2 tsp dried crushed red pepper
10 cups low-sodium chicken broth
4 cups chopped kale (about 1/2 bunch)
1 15oz can of cannellini (white kidney beans), rinsed and drained
1 9oz package cheese tortellini
Asiago or Parmesan cheese for serving

Heat oil in heavy large pot over medium-high heat. Add next five ingredients and saute until vegetables are soft and kielbasa is brown, about 12 minutes. Add broth and bring to a boil. Stir in kale and cannellini. Reduce heat to low and simmer until kale is wilted, about 4 minutes. (can be prepared up to this point one day ahead of time, refrigerated and then brought back up to a simmer for the next steps)

Add tortellini to soup. Simmer until pasta is tender but still firm to bite, about 5 minutes

Ladle soup into bowls. Serve, passing grated cheese separately.