What's in that Crockpot?

It's a beautiful day here in Virginia--sunny and 53 degrees. It's just perfect for a hike--not too warm and not too chilly. We've had several suggestions of places to try this time: Ramsey's Draft, Shenandoah Mountain, Humpback Rock, and Old Rag--which is really too much of a drive to get to Old Rag since we didn't decide until now to hike.

So...off we go. Meanwhile, back at the ranch, here's what's cooking in the crockpot to be ready for us when we return--Spicy Vegetable Soup--recipe follows.

• 1 lb ground beef
• 1 cup chopped onion
• 2 garlic cloves, pressed
• 1 (30 oz) jar chunky spaghetti sauce with mushrooms and peppers (we use sun-dried tomato and basil flavor instead)
• 1 (10 1/2 oz) can beef broth, undiluted
• 2 cups water
• 1 cup sliced celery
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• 1 (10 oz) can Rotel diced tomatoes and green chiles (use regular for a somewhat spicy taste or hot for a very spicy taste...or mild for hardly any spice at all)
• 1 (16 oz) package frozen mixed vegetables

Cook first 3 ingredients in a large dutch oven over medium heat, stirring until meat is crumbled and no longer pink. Drain and return to dutch oven.

Add spaghetti sauce and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer, stirring often, 20 minutes. Stir in tomatoes and chiles and mixed vegetables; return to a boil. Cover and simmer 10 minutes. Yield: 12 cups. Hint: cook one day in advance to allow flavors to blend.

Thanks to our friends, the Bewshers who are now in Texas, for this recipe that we have used so many times it's unbelievable. We enjoyed an after church soup lunch with them one Sunday years ago, and this has become one of our favorite recipes.

~Deb

Comments

[Tammy]

Your soup sounds yummy.We have mushroom soup and chili in our freezer to eat on the cool nights ahead.I may have to start adding your Spicy Vegetable Soup.I love Little House on the Prairie!

[Rhonda]

So...you follow the recipe but use a crockpot instead of the Dutch oven? Sounds really good. I never would have thought of the spaghetti sauce element. I made chili in the crockpot for our Sunday dinner. Soup in the crockpot is one of my favorite Sunday tricks. :)

[Deb]

Rhonda, yes, I used the crockpot to see if it would do okay since we going to be away from home all afternoon. Normally I always use the Dutch oven. But it seemed to work fine; it had 5 hrs to simmer. So I'll probably try it that way again. And if Jess still loves Tabasco sauce like I remember he'll love the spicy taste. (Try regular Rotel first, and then on your second batch try the Hot!)