Time to put away the chicken salad and watermelon and get out the soups, stews, and other warm comfort foods. And, of course, the crockpot!
If you’ve been following my blog for a while, then you know how much I love my crockpot. Put stuff in, go off to write, and when everyone congregates at the end of the day, et voilà! Dinner!
Today’s offering is a hearty soup called Beef & Potato Soup from Busy People’s Slow Cooker Cookbook.
- 4 cups water
- 1 16-oz bag of frozen, Southern style hash browns
- 1 cup frozen chopped onion or 1 medium onion, chopped
- 1 pound beef cut for stew
- 2 4-oz cans mushroom stems & pieces, not drained
- 1 1-oz envelope dry onion soup mix
- 1 16-oz jar chunky salsa
Spray a slow cooker with nonfat cooking spray. Put into the slow cooker the water, hash browns, onion, beef, mushrooms, onion soup mix and salsa. Stir until well mixed. Add salt and pepper according to your preferences.
Cover and cook in the slow cooker on high for 4 hours or low for 8-9 hours.
Yields 11 1-cup servings, so there’s plenty left for later in the week. (Always a plus!)
Add cornbread (I like using a mix like Bob’s Red Mill Gluten Free Cornbread) and a green salad and you have yourself a delicious and easy dinner.
If you really want to live it up (why not, right?), make this super easy Peach Cobbler recipe:
Pour peaches and syrup into a 9×13 inch baking pan. Cover peaches completely with the dry cake mix, but DO NOT MIX. Cover the mix with pats of butter.
Bake at 350° F or until golden brown — Approximately 30-35 minutes.