My mother (who isn’t a fan of cooking) made this soup for me last time I traveled home for a visit. She wanted to make sure I was healthy during the pregnancy and eating well. Thanks, mom. 🙂
(For a true vegetarian version, substitute beef stock for vegetable stock and leave out beef strips.)
Cooks 6 hours on LOW or 2 hours on HIGH.
What you’ll need:
1 family sized bag of frozen mixed veggies (or 1 lb. 12 oz. of cut up vegetables)
4 small Idaho potatoes, chopped
3 stalks celery, chopped
1 large onion, chopped
4—4 oz. cans tomato sauce with oregano, basil and garlic
3 teaspoons Beef Bouillon melted in 3 cups water (or use 2 cans beef stock)
package of pre-cooked seasoned beef strips
How to cook it:
1. Place all ingredients in crock pot.
2. Cover and cook on HIGH for TWO HOURS or LOW for SIX HOURS.
End Result:
The cooking soup will fill your kitchen and your lungs with a mouth-watering aroma. Tastes as delicious as it smells. My mama would be proud.
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Jennifer
easy is right!
Every time I make something vegetarian Alison, I think of you.
🙂
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thanks for the pingback on your comment—-i love this recipe, and plan to make it! I am going to share this with my followers. so glad you stopped by so i could find you!!!
You are welcome Kate! Keep cooking!! 🙂
Ha!
i just made a borscht in slow cooker.
Have you ever had borscht?
+ I added some quinoa (not really a borscht ingredient), and it came out so delicious!!!
do you need a quest post… I could share this recipe here… if you’d like…
warm hugs !
I have never eaten borscht. I have to go look it up now because I don’t know what it is. So uncultured!
I would LOVE a guest post, are you kidding? Send me the recipe and a picture to my email when you get a chance and I will most certainly put it up!! That would be great!!
awesome! I’m planning on making it next week. This is one of those dishes that I make once and eat for weeks – I’m happy no.2 seems to love the veggies from this soup so at least someone is eating it with me.
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