Don’t know about you, but I love soups. Each winter I try to come up with one or two new variations. This is what I came up with a couple weeks back. Let me know what you think, and try some of your own recipes.
2 pounds beef stew meat
4 russet potatoes, rinsed and chopped into bite size pieces
1 large sweet potato, peeled and cut into bite size pieces
2 carrots, rinsed with tops cut off
1 can diced tomatoes, with juices
1 can vegetable or beef broth
2 tablespoons basil
water, if necessary
- Place the root vegetables in the crock of a slow cooker.
- Put the meat on top, then pour the can of tomatoes over everything.
- Add the can of broth, then use water to fill the crock about 2/3 full.
- Cook on low 4-5 hours, or on high about 3 hours.
- About 20 minutes before you are done cooking, add the basil and give the soup a good stirring.
- Try different vegetables, such as turnip or parsnip.
- Grow what you can in your garden to save money.
- Grow herbs on a windowsill year round.
- Save money by using the potato skins and carrot tops for something else.
- Serve with a salad of greens and cucumbers.
- Use the carrot tops in smoothies, salads, or like an herb to flavor other dishes.
- Use the potato skins to make sour cream and chive topped potato skins. (I don;t eat sour cream often, but do consider it a treat once in a while.)