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Beef and Beer Vegetable Soup
1 pound ground beef
1 medium onion, chopped
12 oz. can beer
1 can condensed beef broth
1 soup can water
3 medium carrots, thinly sliced
1 medium turnip, chopped
1 stalk celery, thinly sliced
1 4 oz. can mushroom stems and pieces, undrained
1 bay leaf
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground allspice
In large saucepan, cook ground beef and onion till meat is browned;
drain off fat. Stir in beer, condensed beef broth, water, carrots,
turnip, celery, undrained mushrooms, bay leaf, salt, pepper, and
allspice. Bring to boiling. Reduce heat; cover and simmer 30 to
35 minutes or till vegetables are tender. Remove bay leaf.
CROCKERY COOKING DIRECTIONS: Use ingredients as listed above. In
skillet, brown meat and onion; drain off fat. Transfer meat to slow
cooker. Stir in beer, condensed beef broth, water, carrots, turnip,
celery, undrained mushrooms, bay leaf, salt, pepper, and allspice.
Cover and cook on low setting for 8 to 10 hours or till vegetables
are tender. Remove bay leaf.
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Beef Beer Soup