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LOCATION: Recipes >> Crockpot >> Beef Soup 02

Print this Recipe    Beef Soup 02

Hearty Beef Soup

leftover broth and bones from roast
2 to 3 carrots, peeled and sliced fairly thin
1 med onion, diced
1 to 2 med potatoes, diced
3 to 5 cloves, whole
3 to 4 peppercorns, whole
2 bay leaves
2 c beans of choice (soaked first overnight)
1 can (28oz) stewed tomatoes, or italian tomatoes
3 T dried oregano
3 T dried basil
1/2 c uncooked buckwheat, optional and/or 1 c mini-shell pasta, optional

Put all but the shell pasta (optional) in the crockpot. Fill it to
the very top of the rim with water (doesn't have to be hot). Turn
it on high for one hour to cook the vegetables until they are
tender. Then turn the crockpot down to low, and cook until soup
is flavored as you like. Season with salt and pepper to taste. If
you like a spicy version, use cayenne instead of regular pepper.

If you are using mini pastas, add them for the last half hour of
stewing. Remove the bay leaf, peppercorns, bones, and cloves (or
warn the folks eating the soup!).

You can also adapt this recipe as desired to make soup from a
leftover chicken or turkey carcass. Just dump it all in and add
water to fill to the top. Try also, different spices (cumin,
cilantro, etc.)

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