When it gets cold I like soup. J is not a huge soup fan so when I make it I make sure it's one he likes and he likes this!
Crock Pot Beef Vegetable Soup
Ingredients:
- 1.5 lbs lean ground beef (or you can use beef stew meat if you prefer)
- 2 (14.5 oz) cans of stewed tomoatoes
- 2 (8 oz) cans of tomatoe sauce
- 2 cups of chicken broth (you can use water but this gives it more flavor)
- 2 (10 oz) packages of frozen mixed veggies
- 2 packets of dry onion soup mix
- 1 tsp white sugar
Directions:
1. In a skillet, saute the ground beef (or stew meat) until cooked through. Drain off excess fat.
2. Add the tomatoes, sauce, water, vegetables, soup mix, sugar and beef to the crock pot. Cook on high for 4hrs or low for 8hrs.
And I always make extra. This made enough for me to freeze a whole batch for another meal.
I love Chili and I make it simple. Not many ingredients but still a yummy, hearty, meaty chili perfect for a cool fall day.
Crockpot Chili
Ingredients:
- 4 Tbs Chili seasoning (recipe follows)
- 2 cans kidney beans
- 1 can of tomato sauce (or tomatoes)
- 1 can of sliced potatoes
- 2 pounds of ground beef
Directions:
1. Brown ground beef until no longer pink and drain. place meat and all other ingredients in the crock pot and mix. Cook on low for 6-8 hours or high for 4 hours.
Homemade Chili Seasoning
Ingredients:
- 1/4 cup all-purpose flour
- 4 teaspoons chili powder
- 1 tablespoon crushed red pepper
- 1 tablespoon dried minced onion
- 1 tablespoon dried, minced garlic
- 2 teaspoons white sugar
- 2 teaspoons ground cumin
- 2 teaspoons dried parsley
- 2 teaspoons salt
- 1 teaspoon dried basil
- 1/4 teaspoon ground black pepper
Directions
- In a bowl, stir together flour, chili powder, red pepper, onion, garlic, sugar, cumin, parsley, salt, basil and pepper. Store in an airtight container.
Golden Yellow Corn Bread
Ingredients:
- 1 cup yellow corn meal
- 1 cup sifted flour
- 1/4 cup sugar
- 3 tsp baking powder
- 1 tsp salt
- 1/4 cup oil
- 1 cup milk
- 1 egg beaten
Directions:
1. Preheat oven to 425 degrees. Combine corn meal, flour, sugar, baking powder and salt in a bowl.
2. Mix oil, egg and milk together and add to dry ingredients with a whisk just until uniform.
3. Bake in a freased 9x9x2 inch pan for 20 to 25 minutes
To make sweeter, moister cornbread change these items in the above recipe to the following amounts: Milk 2/3 cup; sugar 1/2 cup; oil 1/2 cup; eggs 2. Bake at 400 degrees for 20-25 minutes.
When I made the cornbread I used the sweeter, moister version and it turned out great! I also like to add cheese and sour cream to top off my chili. Perfect on a cool, fall day!
