Well, folks, here it is. The first crock pot freezer recipe and review. Crock Pot Vegetable Beef Soup.
Quite awhile ago now, I got together with my mother and sister and we did a batch of freezer cooking. In all this time, the soup is the only thing that all 3 of us have made. Clearly, some of us have much to learn about using freezer cooking to our advantage.
Crock Pot Vegetable Beef Soup
1 pound ground beef
1 can beans, any kind, rinsed and drained
28 ounces diced tomatoes, undrained
12 ounces frozen mixed vegetable
3 cups beef broth
1 tsp salt
1 tsp dried onion
1 tsp oregano
½ tsp thyme
½ tsp pepper
1. Brown meat in a skillet. Drain.
2. Place remaining ingredients in crock pot, then add cooked meat.
3. Cook on low for 8 hours.
Makes 4-6 servings.
If freezing, brown meat, then let it cool. Place all ingredients in a freezer bag, then double bag it. Freeze. When ready to cook, remove from freezer one day ahead.
Go get the printable recipe here.
The soup was delicious! It got rave reviews all around.
According to my sister, it was “e’fin good,” which I interpret to mean fabulously good.
My mother’s review: “The flavor was just right. Slightly beefy with crunch and tomatoey undertones.” (Show off.)
My sister went on to add, and I quote:
“It’s the perfect winter weather cozy-type soup. The home-canned tomatoes were the perfect texture.” (That batch of home-canned tomatoes WAS good. Best I ever had.) She also suggested that cabbage would make a good addition. Um, what?
I agree with all of the above (except that cabbage part). The soup had good flavor and good texture, even after steeping in a slow cooker for many hours. It is not bland, with a good mix of herbs and just a hint of spice from the pepper.
The best part, though, was that my kids ate it. Well, they picked around the green beans, but the rest went down without complaint.
I hope you’ve enjoyed the first installment of our freezer cooking adventures. Stay tuned for more!