Dinner #7

I knew today was going to be a busy day.  I also knew it was going to be cloudy and rainy.  This was why I picked tonight's dinner.  It was the perfect combo of warmth, nourishment and comfort.  It wasn't very heavy either.  I served it with fresh made rolls, saltine crackers and some Parmesan cheese.  Yummy!

Slow Cooker Vegetable Beef Soup

Ingredients

• 1 pound ground beef
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 green bell pepper, diced
• 3 stalks celery, diced
• 1 (29 ounce) can Italian-style stewed tomatoes, drained
• 1 (15 ounce) can mixed vegetables, drained
• 2 quarts beef broth
• 3 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce
• 3/4 teaspoon paprika
• salt and pepper to taste
• 6 ounces dry fusilli pasta '

Directions

• 
  1.     Place the beef in a skillet over medium heat. Mix in garlic, onion, and green bell pepper. Cook and stir until beef is evenly brown and vegetables are tender. Drain grease, and transfer to a slow cooker.
  
  2.     Mix celery, Italian-style stewed tomatoes, and mixed vegetables into the slow cooker. Pour in beef broth, soy sauce, and Worcestershire sauce. Season with paprika, salt, and pepper.
  3.     Cover, and cook 7 hours on High. Mix pasta into the slow cooker during the last 15 minutes of cook time. 
  
  
  
  
  I put the pasta in with an hour left because I was worried that it would not be cooked.  It was fine.  I also used ground turkey instead of ground beef for a healthier version.   I also used frozen veggies instead of canned because I think canned veggies are disgusting.  I would also suggest using diced tomatoes instead of stewed because I like smaller chunks.  So do the kids.  It makes a lot so if you want to try some just come on over.  I'll share!  My fridge is full with extras.