Money Saving Mom posted this recipe on her blog the other day. I thought it looked tasty. I changed a few things to fit what I had around the kitchen and the result was a delicious and thick and hearty soup. Everyone loved it but the boy. The boy only likes peanut butter or grilled cheese. Oh well. I am sure he will expand his pallet someday.
Vegetable Beef Soup
- 2 lbs. ground beef
- 2 cups onion, chopped
- 4 cups potatoes, peeled and diced
- 2 cups carrots, diced
- 2 cups celery, diced
- 4 (14.5 oz. each) cans diced tomatoes
- 1 c. white or brown rice, uncooked
- 10 cups water
- 1/2 teaspoon basil
- 1-1/2 tablespoons salt
- 2 bay leaves
Brown ground beef and onion together until lightly browned. Drain off excess fat. Add all remaining ingredients and bring mixture to a boil. Reduce heat to a simmer and cook covered for another 2 to 4 hours. Stir occasionally and add more water if needed. Taste for seasoning and add more salt if necessary and a few cranks of black pepper. Remove bay leaves before serving. This will make 18 to 20 cups of soup...enough to feed a crowd. I would imagine this could easily be done in a crock pot (or probably 2). Just brown beef and onion, and then throw the rest in the crock pots. I am quite sure you would need two. I have never heard of anyone having 2 crock pots. I have often thought 2 would be handy, especially when making stew and it is hard to fit all the potatoes in! I was inspired to consider another crock pot by Kim at Large Family Logistics who has...drum roll please...FIVE crock pots! Now that is some serious large family cooking.