
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.