Update my dinner status, I'm making this tonight.
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Servings: 8 Servings
Total Time (median): tell us
Ingredients
Preparation
BROTH (choose one)
Tomato: One 12-oz. can tomato paste PLUS two 16-oz. cans tomatoes with juice (chopped) PLUS water to equal 10 cups total
Chicken/Turkey: 10 cups broth OR 4 bouillon cubes dissolved in 10 cups water
Beef: 10 cups broth OR 4 bouillon cubes dissolved in 10 cups water
PROTEIN (choose one -- 1 pound or 2 cups, cooked)
Ground beef, browned
Leftover meatballs or meatloaf, chopped
Cooked chicken or turkey (cut up)
Ham (cut up)
Lentils
Frankfurters, sliced (or any sausage or Kielbasa)
Pepperoni, sliced
Beans, cooked or canned (pintos, kidney, Great Northern, or a mixture of whatever you have on hand)
GRAIN (choose 1 or 2 -- total of 2 cups)
Rice, cooked (any variety)
Barley, cooked
Pasta, raw
Corn
Dumplings (add near end of cooking time)
VEGETABLES (raw, cooked or canned, choose 2 or more -- total of 1 - 2 cups)
Cabbage
Carrots
Celery
Onion
Potatoes
Tomatoes
Green beans
Turnips
Parsnips
Broccoli
Peas or pea pods
Cauliflower
Bell pepper
Zucchini (add raw)
SEASONINGS (choose 2 - 4 spices, 1 - 2 teaspoons each)
Basil
Cayenne (dash)
Chives
Cumin
Garlic
Marjoram
Onion powder
Thyme
Rosemary
Parsley
Oregano
TO PREPARE SOUP:
Bring broth to a boil in a large stock pot or Dutch oven. Add all ingredients; salt and pepper to taste; reduce heat;simmer one hour.
SLOW COOKER PREP:
Pour boiling stock and other ingredients into slow cooker and simmer 8 - 12 hours or overnight on LOW setting.
