This soup is delicious and ideal for a winter night. Paired with my wife’s “Mexican Flag” Cornbread its a great meal. Try it out yourself.
I wanted to create a soup that evoked the homemade goodness of my father’s legendary vegetable soup, but using mostly frozen and canned vegetables in my beloved “dump it and forget it” slow cooker (and without any icky green peas). I think I succeeded fairly well! (Also, the kitchen would be destroyed when Dad made his soup; this involves very little cleanup.)
- 1 lb ground beef
- 1 small onion, diced (about 1/2 cup – I buy pre-diced)
- 2 stalks celery, diced (about 1/2 cup – I buy pre-diced)
- 1 cup frozen bite-size carrots
- 1 cup frozen cubed potatoes
- 1 cup frozen corn
- 1 small (6-10 oz) pkg shredded cabbage
- 28-32 oz beef broth or stock
- 2 15 oz cans tomato sauce
- 1 can diced tomatoes & green peppers
- 1 can black-eyed peas
- 2 cloves garlic, minced (about 1 tsp)
- 2 tbsp Worcestershire sauce
- 2 tbsp seasoning blend (herbs de Provence…
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