Leftover soup

Prep:4hCook:20h

This recipe is one of my very own creation. I came up with it one day when I was hungry and I had a bunch of food that had to be used up. I did this in a large crock pot (slow cooker) on low for about 5-10 hours. Please adjust your cooking time according to how your crock pot cooks. Also, if you don't have a crock pot feel free to use the stove. Just adjust your cooking time accordingly. Originally I had a 3lb log of ground beef from Walmart that frozen solid. WARNING: PLEASE DON'T DO WHAT I DID BY PLACING THE ENTIRE 3LB LOG FROZEN SOLID!!!! IT WILL BE VERY GREASY DEPENDING ON YOUR FAT/LEAN RATIO. IT ALSO WILL TAKE WAY LONGER TO COOK!!!! Honestly, the best way to have thaw meat safely is by putting the frozen meat in the fridge overnight or longer depending on the size and thickness of the meat as well as how frozen the meat is. Example: ground beef you bought 6 months and put into the freezer will take at least 3 days to thaw whereas ground beef you bought yesterday and threw in the freezer will take only a few hours to thaw. It is perfectly okay to substitute ingredients in this recipe. Please, use this recipe as a guide to a really delicious soup. Don't be hesitant in changing the recipe. I understand when people have food allergies and sensitivities as well as people on strict diets and food restrictions. So this recipe is meant to be played with and experimented with. This recipe is meant to suit all eaters and all tastes. A large crock pot of this soup can easily serve a family of 6 with roughly 1 cup servings. Fun fact I learned years ago when chili powder and cumin: Use half of what you used for chili powder for your cumin Ex: 1 tablespoon chili powder=1/2 tablespoon cumin.

Updated at: Thu, 17 Aug 2023 05:33:57 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories230.1 kcal (12%)

Total Fat12.4 g (18%)

Carbs18 g (7%)

Sugars4.9 g (5%)

Protein12.9 g (26%)

Sodium343.8 mg (17%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

Main spices and condiments

1 ½ cupsbeef broth

white granulated sugar

Main ingredients meat and veggies

1 x 14.5 ozcan green beans

15 ozcan whole kernel corn

3 lbsground beef

90%lean 10% fat

6 ozcan tomato paste

15 ozcan crushed tomatoes

any flavor

3onions

medium, any variety, chopped to bite size pieces

4Celery stalks

medium chopped to bite size pieces

20 ozmushrooms

container, fresh sliced, can be smaller

4bell peppers

any color

minced garlic

To taste, in jar packed with water

Carrots

baby 1lb, whole: peeled with peeler and chopped to bite size pieces

3potatoes

large, chopped roughly, peeled

Instructions

Step 1

Wash hands thoroughly with warm water and soap. Dry thoroughly with paper towels.

Paper Towel

Step 2

Take the first 14 ingredients and do the following: combine beef (or chicken) broth with red wine vinegar, soy sauce, Worcestershire sauce, Dijon mustard, olive oil, cumin, chili powder, garlic powder, onion powder, Italian seasoning, salt, pepper,and sugar til well combined. Set aside.

Whisk

Bowl

Measuring cup

Spoon

onion powder

chili powder

black pepper

Italian seasoning

ground cumin

red wine vinegar

Dijon mustard

salt

Worcestershire sauce

beef broth1 ½ cups

Olive oil

soy sauce

white granulated sugar

garlic powder

Step 3

Lightly oil the bottom and sides of slow cooker (crock pot) with the olive oil. Now take the last 12 ingredients and the spices and do the following: put potatoes and carrots on bottom of slow cooker (crock pot,) as these are root vegetables and will take the longest to cook. Next add a very small amount of salt, pepper,chili powder, cumin, onion powder and garlic powder, and mix til well combined. This is important to remember because of the meat that was cooked as well as the wet ingredients that will be added in few minutes because of the salt, soy sauce, and Worcestershire sauce. Now, add cooked ground beef and celery and mix with the carrots and potatoes until well combined. At this point DO NOT ADD ANY MORE SEASONING FOR THIS STEP!!!! THE SALT AND PEPPER ADDED TO THE CARROTS AND POTATOES AS WELL AS THE SEASONED MEAT WILL BE SUFFICIENT!!!! Now add the crushed tomatoes, tomato paste, minced garlic, and other vegetables and mix til well combined.

Slow CookerKeep Warm

Wooden Spoon

Cutting Board

Slotted Spoon

can tomato paste6 oz

onion powder

bell peppers4

chili powder

Celery stalks4

black pepper

Italian seasoning

can crushed tomatoes15 oz

ground cumin

minced garlic

salt

can green beans14.5 oz

mushrooms20 oz

can whole kernel corn15 oz

potatoes3

Carrots

ground beef3 lbs

onions3

garlic powder

Step 4

Now add the wet ingredients to the other ingredients in the crock pot and mix til well combined.

Step 5

Finally, put lid on crock pot and turn the crock pot on to the low setting for 5-16 hours.

Slow CookerLow

Step 6

Half way done cooking go ahead and stir the soup and and replace lid. When it is done cooking, the veggies are fork tender or softer and it is bubbly all over take lid off and stir. Turn off crock pot if fully cook. But if it needs a little more time, then by all means let it cook. But DO NOT COOK LONGER THEN 20 HOURS AS THIS WILL MAKE THE POTATOES MUSHY!!! Now serve the soup into bowls and let cool for 5 to 10 minutes before enjoying.

Slow CookerLow