Posted by Kyron | Posted in Recipes | Posted on 17-02-2008
As the parent of a special needs child I am frequently out and on the road at doctors appointments, IEP meetings and after school special activities. Rachael Ray may be the queen of the 30 minute meal – I’ve become the queen of the 8 hour meal! The crock pot is my hero! I throw a bunch of ingredients in the crockpot first thing in the morning, set the time I want it to cook (typically 8-10 hours) and off I go to only open it up in time to serve dinner to the hungry hordes. Weekly on Sundays I will share some of our family’s favorites.
Zesty Beef and Vegetable Soup
This week’s favorite comes from the Better Homes and Garden Crockery Cookbook
Preparation Time: 15 minutes
Cooking time: 8 hours on low
Yield: 6 servings
Ingredients:
- 1 lb ground beef
- ½ cup chopped onion
- 2 cloves garlic, minced
- 2 cups pre-shredded coleslaw mix
- 1 – 10oz package frozen whole kernel corn
- 1 – 9oz package frozen cut green beans
- 4 cups hot-style vegetable juice (if you don’t like it too hot you can use regular)
- 1 – 14 ½ oz can Italian-style stewed tomatoes
- 2 Tbsp Worcestershire sauce
- 1 tsp dried basil, crushed
- ¼ tsp pepper
Directions:
- In a large skillet cook ground beef, onion and garlic until meat is brown and onion is tender. Drain off fat.
- In a 3 ½, 4 or 5 quart crockery cooker combine meat mixture, coleslaw mix, frozen corn, frozen beans, vegetable juice, UNDRAINED tomatoes, Worcestershire sauce, basil, and pepper.
- Cover; cook on low-heat setting for 8-10 hours or high heat setting for 4-5 hours.
Great served with cornbread!!
