I love making soup! I also love eating soup! Many times I just get an idea in my head, pick up some ingredients and plug in the crockpot. There usually is plenty left over so I can freeze some for a later date. Once I figured out the basics of soup making, it was easy to get creative. Depending on what is on sale or in the pantry, my ingredients may vary. Use the list of ingredients as a guideline and get creative!!Here is the one I made over the weekend. (the pic is from the net but it looks like the soup I made)
2 lbs of beef stew meat
2 cans of seasoned diced tomatoes
1container of beef stock
1 large sweet onion
carrots - bite sized pieces
celery - chopped
add other veggies you may have on hand
instant barley - about 1 cup
seasonings - I use Herbs de Provence and lots of basil
I browned the beef cubes with a bit of olive oil then dumped them in the slow cooker. I sliced the onion and put it in the same pan with some butter. (I usually eyeball everything...not great at measuring) I like to carmelized the onions with some chopped garlic (I usually get the jarred garlic) Once that is finished I dump it into the slow cooker. I pour some of the stock into the pan and scrape the pan. Dump that into the slow cooker. I put the rest of the ingredients except for the instant barley into the slow cooker and put it on High. After about an hour I add the instant barley (I love this product!) Mix in the soup and let it simmer until the meat is tender. Enjoy!!
This makes for a stick-to-your-ribs kind of meal. Serve with some warm sourdough bread and you got dinner!!