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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 6 |
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In 'More Make It Fast, Cook It Slow' by Stephanie O'Dea Ingredients:
2 (14 ounce) cans crushed tomatoes |
1 yellow onion, chopped |
1 cup beef broth |
1/4 cup brown sugar |
2 teaspoons dried basil |
1 tablespoon worcestershire sauce |
1 teaspoon unsweetened cocoa powder (the secret ingredient) |
1 (14 ounce) can evaporated milk |
2 tablespoons butter |
Directions:
1. Use a 4-quart slow cooker; in a blender or food processor, puree the tomatoes and onion.
2. Pour the mixture into a slow cooker, and add in broth, brown sugar, basil, Worcestershire, and cocoa powder; stir.
3. Cover and cook on LOW for 6 hours, or on HIGH for 3-4 hours.
4. Stir in the milk and plop in the butter.
5. Cover and cook on HIGH for 15 minutes, or until the butter melts and the soup is hot.
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