There is absolutely no food more comforting than a warm bowl of homemade soup on a cold, rainy day. This soup has been my absolute favorite for many, many years and I look forward to making it every time. It can be made on the stovetop or in a slow cooker. It also freezes beautifully, making it the perfect go-to for an easy weeknight dinner in the fall and winter!
Ingredients:
1 pound ground beef, cooked and browned
1 large onion, chopped
3 stalks of celery, chopped
1 green bell pepper, chopped
4 cloves garlic, finely minced
1 tsp oil
32 ounces frozen mixed vegetables
24 ounces spaghetti sauce
32 ounces of beef stock
1 teaspoon Italian seasoning
1 bay leaf
1 teaspoon salt
½ teaspoon pepper
½ teaspoon crushed red pepper flakes
Parmesan, freshly shredded, if desired
Directions:
In a large stockpot, cook and brown ground beef over medium-high heat. Drain.
Saute onions, peppers, celery, and garlic in oil for approximately 5 minutes or until vegetables become soft and begin to brown.
Return meat to stockpot. Add all remaining ingredients, and cook on low-medium heat for approximately 45 minutes or until vegetables are completely cooked.
For the slow cooker: Add cooked ground beef to the slow cooker. Add all remaining ingredients. Cover and cook on low for 6 hours or high for 3 hours.
Top with freshly shredded parmesan cheese, if desired.
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