Its stating to feel like fall here in the pacific northwest and that’s makes me the happiest girl alive! I love fall!!!! I look forward to all things pumpkin flavored, changing color of leaves, and most of all cold weather! The other day I decided it was getting cold enough for soup (one of my favorite dinners) and so we planned to have it later in the week. I have TONS of soup and stew recipes so it can be hard to choose but I really wanted to use my crockpot because it had been awhile since I broke it out. So after some debate I decided on one of the easiest soups in my recipe box spicy beef vegetable soup. You can make this none spicy that’s what I do.
So get out your crockpot because this recipe is a keeper (my husband even said so!). First you want to brown your ground beef. I used the lowest fat that I could find but for those of you who enjoy ground turkey it would be great in this. As the meat browns it is time to just throw everything else in the crockpot! That’s my favorite part of using a slow cooker it takes very little time to just get everything in and cooking.
There are a few ingredients that I used that were different from what the recipe calls for. First I used an entire chopped medium onion because I find when I do not use a whole one I forget about it and it rots in the fridge also I love onion. For the spaghetti sauce I used my favorite brand Prego and used the garlic and herb variety. Im usually not a huge fan of jarred sauce but for this it totally works. There are also a ton of different mixed frozen vegetable combinations I probably spent five minutes looking at all of them and finally chose the country mix that had corn, green beans, and carrots but you can use any kinds you choose. I just used plain diced tomatoes because my hubby doesn’t love spicy things. I also leave out the celery and my reason for this is first I do not love celery but also this is A LOT of soup for a small crockpot and I think the celery would just put it over the edge. I didn’t change anything else but if you don’t like spice you may want to cut down the pepper a little bit.
I cooked it for the full eight hours and served it with a grilled cheese made with Colby jack (honestly it makes the best grilled cheese ever). You can serve it with whatever you want but honestly it could be a meal by itself its so filling! My husband and I had tons of leftovers so you really could make this a two day meal.
I found the original recipe here http://allrecipes.com/recipe/spicy-beef-vegetable-stew/detail.aspx
Spicy beef and vegetable stew
1 pound ground beef
1 cup chopped onion
1 (30 ounce) jar meatless spaghetti
3 1/2 cups water
1 (16 ounce) package frozen mixed
1 (10 ounce) can diced tomatoes and
1 cup sliced celery
1 teaspoon beef bouillon granules
1 teaspoon pepper
In a skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Transfer to a slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8 hours or until the vegetables are tender.