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Beefy Vegetable Soup cont.
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1/4 teaspoon pepper
Shredded cheddar cheese, sour cream and tortilla chips, optional
In a skillet, cook beef, onion and the garlic over medium heat until
the meat is no longer pink; drain. Transfer to a 5-qt. slow cooker.
Add the tomato sauce, beans if desired, vegetables and seasonings;
mix well. Cover and cook on low for 8 hours or until thick and
bubbly, stirring occasionally. Serve with cheese, sour cream and
chips if desired. Freeze Beefy Vegetable Soup in serving-size
containers for quick, no fuss lunches.
Yield: 8-10 servings (about 2-1/2 quarts).
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |