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Ingredients Jump to Instructions ↓

  1. 1 lb. ground beef

  2. 1 onion, chopped

  3. 1 (1 lb.) package mixed frozen vegetables (carrots, beans, corn, and peas)

  4. 3 ribs celery, chopped, including tops

  5. 1 (14 1/2 oz.) can beef broth (or 3 beef bouillon cubes)

  6. 1 green pepper, chopped

  7. 1 envelope dry onion soup mix

  8. 1 (8 oz.) can tomato sauce

  9. 1/4 c. barley

  10. 1/2 t. freshly ground pepper

  11. 2 T. fresh oregano, chopped (or 1/2 t. dried oregano)

  12. 2 T. fresh basil, chopped (or 1/2 t. dried basil)

  13. 2 sprigs fresh thyme (or 1/2 t. dried thyme)

  14. 1/2 t. paprika

  15. 1 bay leaf

  16. 1 T. seasoned salt

  17. 1 T. soy sauce

  18. 1/2 c. fresh, chopped parsley (or 2 T. dried parsley)

  19. 1 (7 oz.) package small alphabet-shaped pasta

Instructions Jump to Ingredients ↑

  1. Brown the ground beef in a frying pan; drain off thefat. You can reduce fat content even further by placing the beef in a colanderand running hot water over it. Put the beef and all ingredients except thepasta into the crockpot. Add water to within an inch or so of the top of thecrockpot. Cook on LOW for 8 hours. About 30 minutes before serving, cook pasta in boiling salted water; add to the crockpot. Serve soup with fresh, soft rolls.

  2. Related Recipes Quick-Fix Vegetable Beef Soup Beefy Chuckwagon Soup Cheeseburger Chowder Chile Beef Soup Recipe Taco Soup

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