Crock Pot Vegetable Beef Soup |
|
 |
Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 8 |
|
In an effort to use up leftover roast beef, I threw this ultra-thick soup in the crockpot. It made the whole house smell spectacular, and was oh-so-good. Make sure to use a large crockpot - this makes a LOT of soup. Ingredients:
2 cups shredded roast beef |
1 (1 1/4 ounce) package lipton onion soup mix |
3 beef bouillon cubes |
3 carrots, sliced |
2 medium potatoes, diced |
1 turnip, diced |
1 cup frozen corn |
1 cup frozen peas |
1 (28 ounce) can diced tomatoes |
2 bay leaves |
1 cup shredded spinach |
1 teaspoon hot sauce |
1 tablespoon dried basil |
black pepper |
32 ounces hot water |
Directions:
1. Combine all ingredients in crock pot except for spinach.
2. Cook on high 6 hours, or until potatoes and turnips are tender.
3. Reduce heat to low and add spinach.
4. Cook an additional 30 minutes.
|
|