When a hurricane is brewing in the Gulf and Mark has a cold, it seems appropriate to make a big pot of flavorful soup to clean out the fridge. Tomorrow I'll fill the crock pot and send it to work with Mark so he can share with the guys,
| Servings | Prep Time |
| 16 servings | 15 minutes |
| Cook Time |
| 30 minutes |
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When a hurricane is brewing in the Gulf and Mark has a cold, it seems appropriate to make a big pot of flavorful soup to clean out the fridge. Tomorrow I'll fill the crock pot and send it to work with Mark so he can share with the guys,
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Ingredients
- 1 Tbsp olive oil
- 2 lbs Cube Steak Or Ground Beef, Cut into pieces
- 1 large onion cut into 1/2" pcs
- 4 stocks celery sliced
- 4 large Carrots, sliced
- 1 Tbsp garlic minced
- 2 Tbsp Parsley, dried
- 2 tsp Basil, dried
- 1 tsp Thyme, dried
- 28 oz can Petite diced tomatoes
- 2 medium Potatoes, peeled, cubed
- 2 zucchini diced
- 1 bag Shredded Coleslaw Mix
- 8 cups beef stock
- Salt/Pepper
- 2 cups Frozen Mixed Veggies optional
Servings: servings
Instructions
- In a large stock pot heat olive oil.
- Add beef and cook until slightly pink.
- Add onions, celery, carrots, parsley,garlic, basil and thyme and cook 5 minutes.
- Add canned tomatoes, beef stock, zucchini, shredded cabbage, potatoes. Cook approx 25 minutes.
- Add frozen mixed veggies.
- Season with salt & pepper to taste.
Recipe Notes
Soup is always best next day after flavors have had a chance to meld together.
