????Slow Cooker Hamburger Soup {SO much flavor!}
SLOW COOKER HAMBURGER SOUP
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PRINTABLE RECIPE AND NUTRITIONAL INFO:
RECIPE:
INGREDIENTS:
2 lbs. ground beef
1 small sweet yellow onion
1 tsp. salt
½ tsp. pepper
2 tsp. Italian seasoning
1 tsp. onion powder
1 tsp. garlic powder
20 oz. mixed vegetables (two 10-oz. packages) I use Green Giant brand with carrots, corn, peas, and green beans.
38 oz. Progresso tomato basil soup (two 19-oz. cans)
1 cup water
SLOW COOKER SIZE:
INSTRUCTIONS:
To a large skillet on the stove top, add the ground beef. Add the onion, salt, pepper, onion powder, garlic powder and salt and pepper. Crumble and brown. Drain off the fat if your meat is greasy.
Add the beef and onion to the slow cooker. Add the bags of frozen vegetables.
Pour in the tomato basil soup and water. Stir.
Cook on HIGH For 3-4 hours or LOW for 5-6 hours.
Serve with french bread, garlic bread or dinner rolls. Enjoy!
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The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475
Guyanese Chicken Barley Soup ????
Ingredients:
Soup:
Root vegetables:
Cassava
Eddoes
Sweet potatoes
Plantain
Chicken cube powder
Black pepper
Onion
Carrots
Leeks
Celery
Garlic
Thyme
Parsley
Cayenne pepper
Barley
Chicken
Green seasoning
All purpose seasoning
Chicken seasoning
Adobo
Garlic powder
Onion powder
Salt
Poi bajee (spinach)
Chilli flakes
Maggie soup mix
Water
The one and only VEGETABLE SOUP recipe you need for winter!
This easy vegetable soup is packed with flavor and uses simple, everyday vegetables to their full potential. But there's plenty of room for customization — use any fresh or frozen vegetables you have on hand. It's the perfect blank canvas to work with for soup season!
A simple vegetable soup like this is my absolute favorite. It's nourishing, comforting, fresh, and light, yet filling enough to be a full vegetarian meal. But truth be told, I was never a fan of vegetable soup until I started making it myself at home, with this recipe. Because other versions I had tried were always been a bit bland and boring.
So what makes my version unique (and better)? The vegetables are sautéed with Italian seasoning and loads of garlic, then simmered in a savory broth with fresh lemon juice and parsley. And that punch of fresh lemon really brightens and enhances the flavor!
???? Printable Vegetable Soup Recipe:
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► TIMESTAMPS:
00:00 Intro
00:21 Prep the carrots, celery, and onion.
01:38 Peel the garlic and chop the potatoes and green beans.
03:14 Saute the mirepoix vegetables.
03:26 Add the garlic and seasonings.
03:56 Add the potatoes, green beans, diced tomatoes, bay leaves, and vegetable broth, then simmer.
04:46 Chop the parsley and juice the lemon.
05:21 Add the frozen peas and corn.
05:48 Add the lemon juice and parsley, then serve in bowls.
06:53 Store the soup for later in the fridge or freezer (it's a perfect meal prep soup!).
07:43 Taste test.
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Traditional Beef and Barley Soup Recipe
Warm-up during those cold winter months with this delicious and easy to make traditional beef and barley soup recipe.
Beef and barley is a fantastic hearty soup jam-packed with meat, root veggies, and barley. It is a derivative of scotch broth which is classically made with lamb, and in some cases is all vegetarian, instead of beef. Beef and barley have been around since the 18th century and essentially was created based on the availability of the product, like many recipes that come from that era.
Ingredients for this recipe:
• 8 ounces roughly chopped bacon
• 2 pounds cubed beef stew meat
• 2 tablespoons olive oil, optional
• 2 peeled small diced yellow onions
• 3 thinly sliced leeks
• 4 finely minced garlic cloves
• 3 peeled medium diced carrots
• 3 medium diced celery stalks
• 1 peeled medium diced parsnip
• 1 peeled medium diced turnip
• 2 bay leaves
• 12 cups beef stock
• 2 cups pearl barley
• ¼ cup chopped parsley
• 1 tablespoon chopped rosemary
• 1 tablespoon chopped thyme
• sea salt and pepper to taste
Serves 12
Prep time: 20 minutes
Cook Time: 2 hours
Procedures:
1. In a large pot over medium heat, add in the bacon and cook until crisp and brown, about 8-10 minutes.
2. Remove the bacon lardons and set aside and add the cubed beef into the pot and turn the heat up slightly to medium-high and cook until the beef is browned and cooked through, about 10 minutes.
3. Take the beef out and set it to the side.
4. If there is not enough rendered bacon or meat fat in the pot then add in the optional olive oil and over low heat caramelize the onions and leeks for 30-35 minutes or until they are well browned. Stir occasionally.
5. Add in the garlic and cook for 1 to 2 minutes before adding back in the beef, bacon, carrots, celery, parsnips, turnips, bay leaves, and beef stock and cook over low to medium heat for 60 minutes or until the vegetables and beef are tender.
6. Pour in the barley, give it a stir, and cook for 30-35 minutes over low to medium heat for 30-35 minutes or until the barley is cooked.
7. Finish with herbs, salt, and pepper, and serve.
Chef Notes:
How to Store: Place covered in the refrigerator for up to 6 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Add the desired amount to a small saucepot and cook over low heat until hot. You can also reheat in the microwave until hot.
Washing the barley is optional, I prefer not to.
If the beef stock is not available you can use chicken stock or even water.
You do not have to use fresh herbs at the end, however, if using dry herbs, add them in when you add in the beef stock.
Homemade Vegetable Barley Soup
FULL RECIPE:
This comforting and hearty vegetable barley soup is a terrific soup for dinner or lunch. It’s made with pearled barley, mixed vegetables (fresh or frozen veggies work well), Yukon gold potatoes, and dried herbs. It cooks in just 30 minutes, all in one pot. You can’t go wrong with a big warm bowl of this veggie-packed soup!
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Easy Vegetable Soup is a comforting dinner idea
Get the Recipe:
⭐️ This vegetable soup is wholesome, tasty, rustic comfort food you can make with seasonal veggies in just over 30 minutes.
⭐️ Ingredients (US)
2 tablespoons extra virgin olive oil
1 large onion coarsely chopped
2 large carrots coarsely chopped
1 stalk celery coarsely chopped
3 cloves garlic grated or minced
1 teaspoon cumin ground
1 sprig rosemary
2 bay leaves
4 cups vegetable broth
1 can (15 ounces) diced tomatos
1 can (15 ounces) white beans drained and rinsed
1 heaping cup (4 ounces) green beans halved
4 cups (15 ounces) cauliflower florets
1½ cups (8 ounces) potatoes peeled and diced
4 cups (4 ounces) spinach optional
1½ teaspoon salt or more to taste
¼ teaspoon black pepper or red pepper flakes
Ingredients (metric):
30 grams extra virgin olive oil
1 large onion coarsely chopped
2 large carrots coarsely chopped
1 stalk celery coarsely chopped
3 cloves garlic grated or minced
1 teaspoon cumin ground
1 sprig rosemary
2 bay leaves
1 liter vegetable broth
400 grams diced tomatos
240 grams white beans drained and rinsed
120 grams green beans halved
400 grams cauliflower florets
200 grams potatoes peeled and diced
120 grams spinach optional
1½ teaspoon salt or more to taste
¼ teaspoon black pepper or red pepper flakes
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️