Slow Cooker Beef Vegetable Soup
1-1/2 pounds lean ground beef
1 medium onion, diced
1-1/2 teaspoons garlic minced/2 nice cloves
1 jar chunky style pasta sauce (19 oz.- 24 oz.)
2 cans, 14 oz. each, low sodium beef broth or more if needed
1 can, 14.5 oz. fire roasted diced tomatoes
1 pound frozen mixed vegetables
1 potato, peeled and diced (optional but good)
Several handfuls fresh greens, torn (optional but good)
Salt and pepper to taste
Garnish: Cheddar or Parmesan cheese, shredded
Put meat, onion and garlic in slow cooker. Cook over medium heat until meat starts to brown.
Transfer to slow cooker base.
Add remaining ingredients, except for greens, seasoning and cheese.
Place lid on and cook on high 3 hours, or low 5-6 hours.
Taste and add seasonings and more broth if necessary.
Stir in greens until wilted.
Ladle into bowls and sprinkle with cheese.
Yield: generous 2 quarts
- The Legacy Companies DTC