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Italian Soup




Source of Recipe


Natalie DeNormandie


List of Ingredients




1 1/2 pounds ground beef
8 cups water
2 (14.5 ounce) cans stewed tomatoes or fresh
2 cups diced carrots
1 1/2 cups diced celery
1 cup chopped onion
1 (8 ounce) can tomato sauce
1 envelope onion soup mix (homemade mix recipe below)
1 tablespoon sugar
1 teaspoon Italian seasoning
2 garlic cloves, minced
2 bay leaves
1/2 teaspoon pepper
3 cups cooked GF elbow macaroni
1 (15 ounce) can garbanzo beans, rinsed and drained (You can use any kind of beans really. I use dry and soak overnight)
1/2 cup chopped green pepper


Recipe



1 - Cook beef over medium heat until no longer pink; drain. Add to Crockpot.
2 - Throw in the rest of the ingredients except for macaroni. You'll add that to the last hour of cooking since they are cooked already.
3 - I set my Crockpot on high for 2 hours, mine literally simmers on high and then on low for as long as you want or until veggies are tender.
4 - Discard bay leaves before serving.



Copycat Lipton's onion soup mix

3/4 c. dry minced onion
1/3 c. GF beef bouillon powder
4 t. onion powder
1/4 t. crushed celery seeds
1/4 t. sugar

Combine all ingredients and store in air tight container.
About 5 T. of this mix equals one 1 1/4-ounce package.