Recipe of the day….Beef Vegetable Soup

This recipe comes from Menus4moms also, but this one I did adapt some to make more for us, as well as to cut back on the meat (one of the things I don’t care for about menus4moms is that you eat meat every night….I like to offer more bean and grain dishes, so tonight’s dinner will be expanded with some kidney beans and some cannellini beans).    Here’s the link to the original recipe, because I’m going to be typing my adaptation below 🙂

Vegetable Beef Soup

  • 1 lb. cooked ground beef (or shredded beef)
  • 1 onion, chopped
  • 1 28 oz. can crushed tomatoes
  • 1 15 oz. can diced tomatoes with green chilies
  • 2 lb bag frozen mixed veggies
  • 1 15 oz can cannellini beans, drained and rinsed
  • 1 15 oz. can kidney beans, drained and rinsed
  • 1 1/2 cups brown rice or barley
  • 1 tsp. dried thyme
  • 4 tsp. dried parsley
  • salt & freshly ground pepper to taste
  • 2 cans beef broth
  • 2 cans low sodium chicken broth or vegetable broth

Combine all ingredients except rice in the slow cooker and cook on HIGH for 4-6 hours, add rice or barley for last 1 1/2-2 hours of cooking time.   Resist the temptation to lift the lid 🙂

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