Sometimes when I’m making dinner I notice that I focus on meats too much and have to take a step back and focus on some vegetables as well. However, the easiest way to include vegetables for me is to just throw together a big pot of soup and let it sit all day cooking.
This is one of those recipes that I make when I have a couple of items left over from other meals such as cans of corn or a bag of frozen peas. Then, I’ll take some left over meat and cut it up into bite sized pieces and throw them in as well to round it out.
When it comes to simplicity, this recipe is perfect! Just grab the ingredients, throw them in the pot, and let them sit and 8 hours later you’ll have 6-8 servings of hot soup ready to go.
With Winter coming close and those temperatures dropping, it’s time for soup season!
- 2-lb roast cut into bite sized pieces, or 2 lbs stewing meat.
- 15 oz can corn
- 15 oz can green beans
- 1 lb bag frozen peas
- 40 oz can stewed tomatoes
- 5 beef bouillon cubes
- Tabasco sauce to taste
- 2 tsp salt
- Variation: 1 large sliced onion, 2 cups sliced carrots, 3/4 cup pearl barley
- Combine all ingredients in slow cooker. Do not drain the vegetables.
- Add water to fill slow cooker to within 3 inches of top.
- Cover. Cook on low for 8 hours, or until meat is tender and vegetables are soft.
- Serving Size: 6-8