Although it still technically is fall, it sure is beginning to feel more like winter. With multiple inches of snow falling the day before Thanksgiving, our yard looks like a winter wonderland. How best to combat this cold and snow? Make a warm soup or stew. Although I love doing so on stovetop, my work schedule doesn’t always allow for that. No worry- crockpot to the rescue.
During the warmer months, I hardly ever use my crockpot. Even though it doesn’t exude heat, it just doesn’t feel like a fair weather cooking utensil. However, with the chill of fall and winter, the crockpot makes a weekly appearance in our kitchen. This soup can be prepared early in the morning and ready for dinner that night. There’s nothing quite like a bowl of piping hot soup to warm from head to toe.
- 1 pound stew beef
- 2 cups diced carrots
- 1 cup diced celery
- 4 cups water
- 2 beef bouillon cubes
- 1 15-ounce can diced tomatoes
- 1 tablespoon dried basil
- 1 cup frozen corn
- 1 cup frozen peas
- salt & pepper
- Trim fat from stew beef and cut into bite-sized pieces.
- Add beef, carrots, and celery to crockpot.
- Top with water, bouillon, tomatoes, and basil. Stir well.
- Cover and set on low.
- An hour before serving, add corn and peas. Season with salt and pepper to taste.
- Cover and cook for an additional hour.
- I hand crush the tomatoes while adding them to produce smaller pieces.
