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2 large potatoes, sliced
1 1/2 pounds browned and drained ground beef
3 small carrots, sliced
2 stalks celery, diced
1 (15 ounce) can peas
2 onions, thinly sliced
1 (10. 75 ounce) can condensed tomato soup
salt and pepper to taste
1 cup water
Layer the vegetables in your slow cooker in the order given. Season each layer with salt and pepper. Put the lightly browned beef on top of the celery. Pour the tomato soup and water over the top. Cover and set to low for 6 to 8 hours.
I substituted dehydrated potatoes, carrots and celery for the fresh stuff. They were rehydrated and I added additional water help additional rehydration.
I dislike canned peas with a passion and substituted an equivalent amount of frozen. (My mom served a lot of canned peas when I was growing up and there was something like five/six years where I simply refused to eat any peas whatsoever.)
I did this in one of my 4 quart slow cookers.
It's a relatively easy recipe to put together. I know that I've already mentioned adding additional water, but even taking that into consideration, I don't think that I would classify this a 'soup'. More like a stew, and a variation on a theme at that.
Having said all of this, it was a nice bowl. I served it with a nice crusty bun and everything that was served was eaten.
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