Vegetable Soup in the Crock-Pot |
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Prep Time: 30 Minutes Cook Time: 330 Minutes |
Ready In: 360 Minutes Servings: 6 |
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Nothing warms like a great bowl of fresh bowl of vegetable soup. Ingredients:
3 cups chicken stock |
3 cups beef stock |
3 carrots, chopped |
1 small onion, chopped |
4 bay leaves |
1 cup mushroom, chopped |
2 stalks celery, chopped |
3 cups potatoes, chopped |
1 (15 ounce) can stewed tomatoes |
3 tablespoons chili sauce |
1 teaspoon liquid smoke |
1/2 teaspoon salt |
1 tablespoon pepper |
1/2 lb ham, chopped |
1/2 lb boneless chicken, chopped |
1/2 lb beef roast or 1/2 lb hamburger |
3 garlic cloves, minced |
1 (15 ounce) can canned corn |
1 green pepper, chopped |
Directions:
1. Chop up all the the vegetables and add to the crockpot. Brown the beef, chicken and ham all together, cut into small pieces and add to the crock.
2. In the skillet or what ever you browned the meat in add the broth, liquid smoke, stewed tomatoes and chili sauce stirring well until hot; add to the crock.
3. Add bay leaves; cook on low for 6-8 hours.
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