Crock Pot Wonder

Crock pots can be lifesaving. For meals that is.

What do I mean by this? They do the work for you! Add ingredients, liquid, and voila, you meal is cooked for you.

Hardly no fuss, just assemble and forget it. I made this soup last Saturday. I assembled ingredients, dumped in Saturday night, and allowed to cook through the night. Sunday morning, I turned the crock pot to warm, went to church, came home and whipped up these biscuits, and Sunday afternoon lunch was done!

Have I mentioned how much I love my crock pot?

Crock Pot Vegetable Beef Soup
Recipe developed by Ganache
5 WW Points Plus per serving, makes 8 servings total

1 lb 90/10 ground beef, browned and drained
1 onion, roughly chopped
1 bag frozen mixed vegetables, italian style
2 russett potatoes, peeled and diced
1/2 bag frozen corn
1 can diced tomatoes, juice and all
1 can green beans, drained
1 box (4 cups) beef broth
1 tsp dried mixed italian herbs
2 tsp garlic powder
2 bay leaves
2 sprigs of fresh rosemary and 1/2 bunch fresh parsley, tied together in a bunch for easy removal
water, salt, pepper as needed

1. Brown and drain ground beef, add to crock pot.

2. Add remaining ingredients to crock pot. Stir to combine. Taste, season with salt/pepper as necessary. Add water if there’s not enough liquid for you, keeping in mind, it will become more liquid as it cooks.

3. Cook on low for at least 6-8 hours, can cook longer if needed. Mine cooked on low around 12 hours.

4. Serve with a garnish of fresh chopped parsley. Goes well with biscuits, or you could serve with cornbread as well.


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