Everyone's Favorite Vegetable Soup from Gooseberry Patch's 303 Simple and Satisfying Recipes
4potatoespeeled and diced (I used 5 red potatoes- skin on and quartered)
16ozpkg frozen peas
16ozpkg frozen corn
16ozpkg baby carrots
24ozbeef gravy(2 - 12oz jars)
30oztomato sauce(2 - 15oz cans)
salt and pepper to taste
Optional 1 cup tomato juice if a more soupy consistency is desired.
Brown your beef in your oil in a skillet over medium heat and drain.
Add your potatoes to your skillet, cooking them until they are softened.
Put your beef and potatoes into your slow cooker.
Add your remaining ingredients.
Cover and cook on low for 8 hours or until tender.
Recipe from Gooseberry Patch’s 303 Simple & Satisfying Recipes This soup-- cooked the entire length of time-- did thicken up on me quite a bit, so it was more like what I would consider a stew. If you are wanting it to be soupier, that is an easy fix, I would just add a cup or more of tomato juice to the recipe and it should soup right up! Since there is a browning step involved in this recipe, I love to use my one of my favorite stove-top safe slow cookers that let you take the crock straight from cooking on the stove and throw into you slow cooker and continue cooking. One dish to clean up (vs. the crock AND a skillet) and anyone who knows me, knows I am ALL for that! Also– love the non-stick surface of this slow cooker. As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish. All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.