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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 4 |
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A delicious soup for a cool autumn day spent watching sports! Serve with buttermilk biscuits or pumpkin muffins! Ingredients:
1 lb ground beef or 1 lb turkey |
1/2 lb chorizo sausage |
1 beef bouillon cube |
14 ounces diced tomatoes |
16 ounces whole wheat fusilli |
5 small shiitake mushrooms, sliced |
1/2 lb trimmed green beans, cut in half |
1/2 stalk lemongrass, chopped finely |
1 large zucchini |
2 1/2 cups water |
2 tablespoons italian spices |
1 tablespoon fresh ground black pepper |
1 teaspoon salt |
1 tablespoon freshly ground coriander |
1 tablespoon freshly chopped italian parsley |
1 tablespoon freshly chopped cilantro |
1 teaspoon tarragon |
olive oil, for skillet |
Directions:
1. Add olive oil to skillet and heat over medium heat. Add ground meat and chorizo sausage (casings removed). Brown on all sides.
2. Add the remainder of the ingredients to a slow cooker, omitting the pasta.
3. Once the meat and chorizo are browned, add to slow cooker and cook on low for 4-5 hours, stirring occasionally.
4. About 30 minutes prior to serving, add pasta and stir occasionally.
5. Serve hot with biscuits or muffins.
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