Ingredients
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1
-
1
-
3
-
2
-
1
-
3
-
1
-
1
-
1
-
4
-
-
-
-
-
Directions
Crockpot Veggie & Potato Soup,A great way to stretch a pound of beef, this soup is a whole supper in itself with a good hunk of peasant bread.,How do I print ingredients and directions?,This soup was delicious. I added cabbage and used canned vegetables (drained) instead of frozen. Also added a can of 3 beans (drained) as well. I believe the spices and simmering is what helped make this soup so good. I slow cooked it for 8 hours on low. I served it with cornbread. My family was thrilled with this dinner on a cold night.
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Steps
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1
Done
|
Place All Except Frozen Vegetables in Crock Pot. |
|
2
Done
|
Turn on Low and Cover, Cooking For 6 Hours. |
|
3
Done
|
One Half Hour Before Serving, Turn Up to High, Add Frozen Veggies, Stir and Cover. |
|
4
Done
|
Notes: If You Are in a Hurry You Can Do This in 3 1/2 Hours on High Heat. |
|
5
Done
|
Remove the Bay Leaf Before Serving. |
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6
Done
|
You Can Add 1/2 Cup of Red Wine With the Vegetables For a More Robust Flavor. |
