Wednesday, November 11, 2009

Vegetable Soup

Note: Smelling soup in the crockpot just seems to make the house feel warmer on a cold day. Even my boys say that they feel like it is home when they smell food cooking when they come in from playing.

Vegetable Soup

leftover pot roast
2 cans beans (whatever your family likes - I like Great Northern)
2 cans Petite Diced Tomatoes
4 cans Beef Broth
1 bag Carrots - Sliced
5 whole Potatoes
1 whole Mild Onion
4 cubes Beef Bouillon
2 cups Water
Garlic Powder
Salt And Pepper

In a crockpot, pour the 4 cans of beef broth, and the 2 cans of petite diced tomatoes. Slice or shred up the leftover pot roast and add to the pot, along with any pan drippings or gravy from roasting the meat.

Peel and dice up the 5 potatoes, and add the potatoes and carrots to the pot. Peel and dice the onion and add it to the pot. At this point, you can add whatever vegetables your family likes, but it’s really good with the 2 cans of drained and rinsed northern beans.

Cook according to crockpot directions. I really thinking cooking this soup on low is the very best way!!

I usually serve this with jalapeno cornbread. I can't help it. It is the southern girl in me!

1 comment:

The Japanese Redneck said...

Sounds good. Cornbread is a must with some soups!