Monday, March 9, 2009

vegetable beef soup

  • 3 cans tomato soup
  • 1 box good quality beef stock
  • 1.5 pounds stew beef, cut into bite sized pieces
  • 1 large bag of frozen mixed vegetables (or two small ones)
  • fresh or dried green herbs

Place all ingredients in crock pot, season with salt and pepper, cook on low for 8+ hours. If using fresh herbs, wait until the last hour to add them. I used a little dried basil and fresh parsley.

The dish: Congratulations, you just made the easiest dinner that you'll love and everyone will swear you put in much more effort than simply combining ingredients. There's really no need to brown the meat ahead of time on this one as it picks up some nice flavors and comes out really tender. This soup is my version of the great vegetable beef available at Denny's. It took a few batches to perfect, but close to equal amounts of beef stock and tomato soup is the key here.

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