What's for Dinner? Crock Pot Edition

Even though we don't plan on having soup until next week (yes, soup in August for this Alabama Auburn family is rare, but I was craaaaaaving it) I got the bug to cook this morning so I hit the ground bakin'. I also made bread of the first time in the bread maker as opposed to our regular oven, but that didn't turn out too well. That post shall wait for another day.

 In October 2011, I made a post about what I called "Everything but the Kitchen Sink" Vegetable Soup. It was a recipe that my mom always made for us growing up and served with a grilled cheese sandwich. When we started our family I knew I would make my family love this dish.... and over the years it's been tweaked to my family's taste. I also wanted to rename it to "Schoolhouse Vegetable Soup" because it truly reminds me of the vegetable soup served in school cafeterias.

Cast of Characters

1 1/2 - 2 lbs ground beef or ground turkey

2 cups beef or vegetable stock, low sodium

15 oz can green beans, french style, drained

15 oz can whole kernel corn, drained

8 oz can carrots, drained

15 oz can diced tomatoes, no specific flavor

15 oz can tomato sauce

2 - 3 cups white peas (optional)

6-8 red potatoes, peeled and diced
1 TBS Lawry's Seasoning Salt

pepper to taste

*Note* I drain all of the juices from the cans because I think the juice is too sweet. Also, I use red potatoes because they stand up better than regular Idaho potatoes. Lastly, if you need to add more stock, feel free, but don't do so until before serving because there is a LOT of water in the potatoes. 

Brown the ground beef (or turkey) and drain if necessary. Drain all canned vegetables, except tomatoes, in a collander. Add meat and vegetables to slow cooker. Peel and dice potatoes and add to slow cooker. Add  stock and tomatoes. Cook on low for 8 hours or high for 5 hours. Add more stock if you like a wetter soup. 

Serve with grilled cheese or yeast rolls! 

I smell my bread baking... I guess it's time for me to see how horrible of a job I did :(

- Whitney

What's for Dinner? Crock Pot Edition

I've always loved cooking in the crock pot - especially pot roast (as my mouth waters), but I've come to actually rely on my crock pot in the last 6 months because the following scenario doesn't work well. Take my advice.

Hungry baby + breastfeeding mama + hungry five year old + tired daddy = late dinner + cranky family.

TOTALLY.NOT.FUN.

For my first recipe, I'm not sharing my prize winning pot roast ... I'm going to share a soup recipe with healing powers. I love this soup because it's so colorful. Not only do I love to cook in the crock because it's low maintenance, but I love it because it fills your home with an aroma unlike any other. 

I feel really bad because I was in a hurry and didn't take any prep pictures but I snagged one before dinner while it was still in the crock.

"Everything but the Kitchen Sink" Vegetable Soup

White peas (any amount is fine)

1 large potato, skinned and diced

1-15 oz can of green beans, kitchen cut

1-15 oz can diced tomatoes, unflavored

1-15 oz canned limas, drained

 1-15 oz can whole kernel corn

1-8oz can carrots

1-16 oz bag frozen okra

3 slices bacon, cooked and drained

1 lb ground beef, cooked and drained

salt, pepper and onion powder to taste

Throw all ingredients, except potato, into the crock pot and cook on low all day. Add potato 3 hours before serving. Otherwise they will become mushy and fall apart. If time doesn't permit you to do that you may boil potatoes for 30 minutes and add right before serving, but it will not taste as yummy. You may even prep the day before and keep in the refrigerator overnight to allow further blending of flavors.

Serve with cheese grilled. (grilled cheese)

Happy Crockin' y'all :)