Soup simmering in a crock pot is usually your invitation to a hearty meal. What really makes soup enjoyable is when it is served up on a cold winter’s day. You know – those days when everyone has enjoyed a lengthy time of sledding, ice skating, or snowman building.
Our crock pots are a great way of preparing a meal ahead of time. Throw in a little this, throw in a little of that, and with little to no extra preparations later, you have a hearty, healthy meal.
When making soup, your crock pot has now become your go to stock pot. Mix in all your ingredients, set it to simmer and walk away for a few hours. There are endless possibilities when it comes to using a crock pot. Personally, I use mine to make mac and cheese, lasagna, stew, soup, chili, pulled pork, corned beef and cabbage, chicken with dumplings, caramel apple cider, apple pie, dump cake and much more.
This cooking appliance is not new to the world of inventions, we just need to know how and when to use it with today’s recipes. One great advantage for using one is to be able to take inexpensive cuts of meat and make healthy budget saving meals from them. With everyone tightening their belts within the family budget, the crock pot could possibly become our best friend in the kitchen. This easy, budget friendly recipe is one that I hope you truly enjoy!
Ingredients:
- 1 ½ pounds of ground beef
- 1 medium Vidalia onion, finely chopped
- 2 medium green bell peppers (or 1 very large pepper) diced
- 1 (29 oz.) can of petite diced tomatoes
- 1 (10¾ oz.) can of tomato soup (do not add water)
- 1 (14 oz.) can of beef broth (chicken broth can be used)
- 1 Tablespoons sugar
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 cups of cooked rice
Instructions:
In a large skillet brown the ground beef, onion and pepper over a medium heat until fully cooked. Drain off the excess grease.
Place tomatoes, beef broth, soup, sugar, garlic powder, salt and pepper into a large crock pot.
Add your browned beef and onion mixture to the crock pot mix.
Allow to simmer together on low for 2 hours.
20-30 minutes prior to serving add your 3 cups of cooked rice.
Garnish with shredded cheddar cheese and/or sour cream.
This recipe serves 10-12.
Enjoy! From: In the Kitchen with Sheryl!
