This is a soup I've been making for a while now, but never got around to blogging about. I started with this recipe on food.com, and changed it quite a bit to better suit my tastes.
Slow Cooker Italian Beef & Vegetable Soup
1 lb. lean ground beef
½ onion, chopped
2 cups matchstick carrots
1 zucchini, cut into ½” crescents
2 cloves garlic, thinly sliced
1 tsp Worcestershire sauce
1 can (15 oz.) tomato sauce
1 can (14 oz.) diced tomatoes
½ head cabbage, chopped
4 cups chicken or beef stock
2 tsp Penzey's Tuscan Sunset
1 tsp salt
Sauté the ground beef with the onion until the ground beef is cooked through. Drain off any grease. Place all ingredients in slow cooker. Stir well. Cook on low for 6 – 7 hours.
Makes 8 servings.
Not much to say about this soup except that it's yummy. It makes a lot, so I usually freeze some for later. The last time I made some, I gave some leftovers to my sister (she likes to have soup for lunch at work). She wasn't sure she was going to like it, because she's not a huge fan of cooked cabbage, but she really enjoyed it. The cabbage is cooked, but it still has some bit to it; it's not completely limp. So even if you're not that into cabbage, give it a try.
Shared at Recipe Round-Up at Gooseberry Patch