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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 12 |
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One of those soups that just warms your soul after a long day at work, it bubbles gently away and you are rewarded with healthy goodness in a bowl. Ingredients:
2 lbs. of beef chuck, trimmed cut in cubes |
1 tbsp of olive oil |
8 cups of beef stock |
1 2lb.3 oz can of italian plum tomatoes |
4 carrots, sliced |
1/2 cup of diced celery |
3 medium onions, diced |
2 turnips, peeled and diced |
2 teaspoons of salt (i use adobo seasoning) |
1/2 tsp of black pepper |
1/2 tsp of marjoram |
2 tbsp of worchestershire sauce |
1 cup of frozen peas |
1 cup of green beans |
1 cup of uncooked elbow macaroni |
Directions:
1. Brown the meat cubes in hot oil.
2. Add to crock pot.
3. Use the stock to deglaze the skillet and scrape up the brown bits and pour into the slow cooker.
4. Add all the remaining ingredients to the slow cooker except the macaroni.
5. Cover and cook 8-9 hours.
6. Add macaroni and cook one hour to one and a half hours on HIGH to cook the macaroni until tender. Covered. The more times you open the lid, the longer it takes.
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