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HOBO BEEF AND VEGETABLE SOUP

INGREDIENTS :

1 (32 fluid ounce) container beef broth, or more if needed
3 medium (blank)s carrots, cut into bite-size pieces
1 large stalk celery, cut into bite-size pieces
1 ½ tablespoon chopped fresh parsley
½ teaspoon celery seed
2 bay leaves
1-pound lean ground beef
1 onion, chopped
1 clove garlic, minced, or to taste
1 (14.5 ounces) can stewed tomatoes
2 potatoes, peeled and cut into bite-size pieces
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounces) can green beans, drained
1 (15 ounces) can peas, drained

INSTRUCTIONS :

Step 1: Place the carrots, celery, beef broth, parsley, bay leaves, celery seed in a slow cooker. Stir until just mixed.

Step 2: Set to high. Cover and cook for 2 hours or until the veggies are soft and tender.

Step 3: Place a skillet on the stove and turn the heat to medium.

Step 4: Add the ground beef. Stir until it starts grease then, add in the garlic and onion. Saute’ until aromatic and translucent. Cook for 10 to 15 minutes or until the beef turns colour brown.

Step 5: Remove the grease and add in the stewed tomatoes. Allow the mixture to boil on medium heat and stir to break the tomatoes into small pieces.

Step 5: Add in the corn, potatoes, peas, and green beans into the slow cooker. Stir until well blended with the soup.

Step 6: Transfer the beef mixture into the slow cooker. Stir until all the ingredients are well mixed.

Step 7: Cook for 4 hours on high heat.

Step 8: Ladle the soup into small serving bowls.

Step 9: Serve and enjoy!

SPINACH ARTICHOKE FETA BALL

STUFFED PEPPER SOUP = ALL THE FLAVOR, HALF THE FUSS