member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Brenda-Lee Olson      

Recipe Categories:

    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.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |