1 16 oz. can pink beans or beans of your choice, drained
12-16 oz. frozen sugar snap peas ( they make a big difference in taste)
baby peas
string beans
potatoes, white cut into bite size pieces
8 oz. can tomatoe sauce
28 oz. can fire roasted tomatoes, cut into pieces
16 oz can beef broth, ( for Gluten Free Swanson's Beef Broth is ok)
parsley
salt and pepper
garlic powder
How to make it
I trim the meat of fat and then I brown it in a little olive oil. put in crock pot
I then deglaze the pan with some beef broth or wine - into the pot
saute onions to caramelize - then into the pot
I also par cook the carrots and potaotes in the microwave
because I use frozen veggies I also par cook them in microwave first
Put in the tomato sauce, canned tomatoes, and beef broth, spices
this should fill the pot to the very brim!!
thats why I par cook the veggies and so they aren't starting out as a frozen lump.
start out on high for as long as you can about an hour and then turn on med or low for approx 8 hours or more
to serve I put small cubes of cheese ( jarlsburg, jack or your favorite)
in the bottom of my bowl and spoon the soup over the top.. by the time you get to the table it will have melted.. I also top mine with some grated cheese...( because mine is soup!!!)
