Baby Slow Cooker
Hamburger Vegetable Soup
serves one or two
The ingredients are fairly simple:
1/2 lb ground beef
1 cup of beef broth (sub tomato sauce or juice)
4 oz of frozen mixed vegetables (thawed)
1/4 small diced onion
1 clove garlic, minced
1 cup of diced tomatoes
1 peeled and chopped potato
1/4 teaspoon salt
1/4 teaspoon Italian Seasoning
1/4 teaspoon Worcestershire sauce
Brown the ground beef on the stove and drain (optional). Make the potato chunks about the size of the frozen vegetables. Put it all in the slow cooker and cook on low for about 6 hours or high for about 3 hours. It’s done when the potatoes are tender. It’s very forgiving time wise. It freezes well and is even better the next day. I served it with fresh dinner rolls.
One note: When I browned the ground beef I sprinkled it with some seasoned salt and a bit each of onion and garlic powders.
This was seriously so good. Walking into the house from the cold and smelling it was almost as good as eating it!
Option: for crisper vegetables, add the mixed vegetables during the last 30-60 minutes, to heat through.
