Beef and Bean Starter for Tortellini Soup |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 6 |
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You start by making the beef/bean mixture in the crockpot, then you can freeze half and use the rest to make the tortellini soup (makes enough for 2 meals) Once the starter is made the soup takes only about 10-15 minutes to table. Super weeknight meal with crusty bread and a green salad. Ingredients:
2 1/2 lbs stewing beef |
2 (15 ounce) cans diced tomatoes with basil oregano and garlic (or italian style diced tomatoes) |
2 (16 ounce) cans dark red kidney beans |
2 (16 ounce) cans great northern beans |
salt, pepper |
1 (12 ounce) package frozen cheese tortellini |
5 cups beef stock or 5 cups broth |
1 (16 ounce) package bird's eye frozen broccoli and corn, blend |
1/2 teaspoon italian seasoning |
Directions:
1. For the starter - place the beef, beans (drained), tomatoes and salt/pepper in crock pot - cook for 7-8 hours on low or 4-6 hours on high.
2. When the starter is done, divide in 2 batches about 5 cups each.
3. For the soup - start with 1 batch of the starter in a large stock pot, add the broth, tortellini, frozen veggies, and italian seasoning - bring to a boil then reduce heat and simmer for 10 minutes or until tortellini is cooked through and veggies are tender.
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