Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0
  • 1 Rating

Warm up with the ultimate comfort food – beefy vegetable soup, just like mom used to make. A bowlful of this soup will help keep you warm even on the chilliest winter nights. For a hands-free dinner, plug in the slow-cooker and let it work its magic! For this cooking option, first brown the meat in shortening, as instructed. Transfer beef to the slow-cooker pot, along with remaining ingredients. Simmer on low heat for 7 to 8 hours.

Recipe by Oxmoor House January 1985

Gallery

Recipe Summary

Yield:
3 quarts
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Brown meat in shortening in a large Dutch oven. Add water, tomatoes, onion, celery, salt, pepper, and brown rice, if desired; bring mixture to a boil. Reduce heat; cover and simmer 3 hours. Add carrots and potatoes; stir well. Cover and cook over medium heat an additional 15 minutes or until vegetables are tender.

    Advertisement
  • Ladle soup into individual bowls; serve warm.

Source

Oxmoor House Homestyle Recipes

Advertisement
Advertisement