Thursday, April 5, 2012

Garden Veggie Beef Soup

I created a new vegetable beef soup, last night, by Tastefully Simplizing an old recipe that I had on file. VERY IMPRESSED with the results. This is a definite keeper! I had leftovers for lunch today and it was even better. Plus, I warmed it just to room temp as it was good. So this doesn't have to be pipping hot to eat which is good with the HEAT coming down here in Alabama ;)

This recipe uses one of our NEW Spring 2012 Products, Garden Veggie Dip Mix. It comes in the regular shaker jar for multiple uses! Two capfuls for this recipe, is all you need. That leaves 5 more to make dip or make this 2 more times :)


Ingredients:

2 1/2 -3 lbs Ground Beef
69 oz V8 Juice (1 1/2 bottles of the 46oz)
2 cans of mixed vegetables
14.5 oz can of diced tomatoes
1 can of kernel corn
4 TBSP Garden Veggie Dip Mix
2 TBSP Onion Onion
1 TBSP Garlic Garlic
1 TBSP Seasoned Salt

Directions:

Brown the meat and drain the grease. Add the meat and rest of ingredients in the Slow Cooker. Cook on Low 6-8 hours.



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Yes! It's THAT easy. One thing I did, to save time in the morning, was to brown the meat the night before I made the soup. Normally, I have pre-cooked bags of Ground Beef (see Quick Meals with Ground Beef Post) however I didn't have any this time. I had 5 lbs of meat to cook. I cooked all of it, as usual, with 1TBSP Onion Onion and 1 tsp Seasoned Salt per pound of meat. I used 2ish pounds for Spaghetti that night and then used the rest for the soup. I use Slow Cooker Liners in mine to minimize the cleaning. So, I put a liner in the basin and put the rest of the cooked meat in it. Put the lid on and placed it in the fridge. Next morning, I pulled it out and added the rest of the ingredients. It took MAYBE 5 minutes. Plus, I only had to clean one pan from browning the meat :)