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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 10 |
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A nice comfy soup that is easy to put together! Some additional info for ingredients: I use 1 tsp McCormicks Basil/Garlic Blend - which I am having trouble listing as an ingredient and also 1 4oz can of Pennsylvania Dutchman Chunky Style Portabello Mushrooms. You can use fresh mushrooms if you prefer. Ingredients:
1 lb ground beef |
1 medium onion, chopped |
1/2 teaspoon salt |
32 ounces low sodium beef broth |
1/2 cup red wine |
1 (14 ounce) can diced tomatoes, fire roasted and undrained |
1 (8 ounce) can tomato sauce |
3 large carrots, chopped |
3 celery ribs, chopped |
1 teaspoon dried oregano |
1 bay leaf |
Directions:
1. PLEASE READ THE DESCRIPTION ABOVE FOR SOME IMPORTANT ADDITIONAL INGREDIENT INFORMATION.
2. Preheat a nonstick skillet to medium.
3. Toss the beef & onion with the salt & basil/garlic blend & transfer to the pan.
4. Cook stirring constantly until the beef is no longer pink & the onions are translucent.
5. Drain well and pat the mixture dry with a paper towel(s).
6. Transfer to a crock pot.
7. Add the rest of the ingredients.
8. Cook on low 8-10 hours.
9. Remove bay leaf before serving.
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