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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 4 |
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The directions for this soup was given to me by a good friend, who was a cook on fishing boats in British Columbia. He is extremely conscious about health and good for you,food. Ingredients:
16 ounces minced beef |
1 liter beef broth |
19 ounces canned whole tomatoes |
19 ounces kidney beans |
14 ounces pinto beans |
1 large onion, diced |
1 medium green pepper, diced |
2 carrots, cut small |
2 celery ribs, cut small |
2 cups fresh mushrooms, cut up or 2 cups canned mushrooms |
1 1/2 cups fusilli |
1 1/2 teaspoons oregano leaves |
Directions:
1. Precook meat in microwavable dish for approximately 10 minutes on medium power.
2. Put it and all remaining ingredients in 5 quart crock pot.
3. Stir to mix all ingredients.
4. Cook on low for 5 to 6 hours.
5. NOTE: I slightly precook all ingredients in my microwave to speed up the cooking time, as I like this soup for lunch. As for freezing, it never lasts long enough around here. I see no problem in freezing though, as all ingredients are freezable.
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