1 Can (or 2) frozen left-over
- vegetables; corn, peas,
- green beans, carrots, and/
- or broccoli/cauliflower
2 Sliced carrots; if needed
3 Ribs celery w/tops; sliced
2 md Onions; diced
2 md Potatoes; peeled, diced 1/4"
14 oz Can diced tomatoes;
- undrained
3 c Water
1 ts Salt
4 Cracked peppercorns
1 lb Leftover beef; diced small
3 ts GFS/Minor's beef base
Take the container(s) of left-over vegetables from the
freezer and put into a 5 (or so) quart crock-pot.
While the pot is melting the frozen ingredients prepare
the carrots, celery, onion, and 'taters. Add to the pot.
Open the can of tomatoes, pour over other ingredients
in the crock-pot.
Heat the water to a simmer, add the beef, beef base and
salt/pepper, stirring well until beef base is dissolved
and all is well combined. Remove from heat and pour
over crock-pot ingredients.
Cover and cook for 3 to 4 hours (high) or 6 to 8 hours
(low)
Serves six to twelve servings
NOTE: I save bits and bobs of leftover veg in a washed
and cleaned tomato juice can, covering each addition
with water and freezing as I go. When I have a can (or
two) full I am ready to make this soup.
Uncle Dirty Dave's Kitchen
MMMMM
... We have $1 Tacos that don't resemble cat food.
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