I must be crazy. No, really. I mean it!
Who in the world is going to try to build a house from the bottom up, nurse a patient who has just had knee surgery AND continue to keep a blog in the coldest months of the year? Me, that’s who ;o)
I am truly depending on my crock pot now more than ever (see previous paragraph). I’m trying to cut down on any “pre cooking” because of my busy schedule. Right now EVERY second in my day counts.
This crock pot tin can vegetable and meat soup is the perfect recipe to fit my schedule, feed my family and warm us up from the inside out.
Here is how I did it:
- 29 ounce can of mixed vegetables, drained
- 14.5 ounce can of cut green beans, drained
- 14.5 ounce can of stewed tomatoes
- 15 ounce can of tomato sauce
- 9.6 ounce package of cooked turkey sausage
- 1 large potato, peeled and diced
- 1/2 large onion, diced
- 1 teaspoon of seasoning salt
- 1 teaspoon of garlic salt
- 1 teaspoon of Italian seasoning
- 1 bay leaf
- 1 – 2 cups of water
Put all ingredients into a 4 – 5 quart crock pot.
Place lid on and cook on high for 4 hours or low all day while you’re at work, school or getting a spa treatment (I WISH!).
Remove bay leaf and serve in heatproof bowls with crackers or peanut butter and honey sandwiches.
NOTE:If you like a thicker soup you can small can of tomato paste and stir it in to incorporate the last hour of cook time.
This is super delicious and super easy to make. It is so versatile that you can use what ever canned veggies you have on hand. Or if you like peas better than beans, use those. If you have some ground beef or venison stew meat you need to use, put it in instead of the turkey sausage. Just make it your own :o)
We definitely have this soup several times throughout the winter. It’s so easy I know you’re going to have it on a regular basis during the cold weather months too.
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