Add Warmth and Nourishment to Cold Days With Crock Pot Soup
Just like sitting by the fireplace, a bowl of hot soup on a cold day makes winter special. Soup nourishes the body and warms the soul. It’s filling and tasty, and with a little bread can be a complete meal. Soup that sits for a day or two tastes even better, so it makes sense to cook a large batch for ready-to-eat meals later.
Especially while winter germs are floating around, eating nourishing soup made with a variety of ingredients is a feasible way to boost your immune system. It’s easy to prepare on the stove top, but entering a home with the aroma of crock pot soup at the end of the day feels so welcoming.
This savory, inexpensive soup is simple to put together. Great served with cornbread.
- 1 pound beef tips or stew meat, cut into 3/4-inch pieces
- 4 cans (14-1/2 ounces each) or 58 ounces beef broth
- 1 cup lentils
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- ¼ cup tomato paste
- 2 cups water
- 1 teaspoon dried Italian seasoning
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 tablespoon brown mustard
- 10 ounce bag frozen mixed vegetables
- 1 cup uncooked pasta noodle
- Shredded Romano or Parmesan cheese (optional)
- Combine all ingredients except frozen vegetables and pasta a slow cooker. Cover and cook on high for 5 hours or on low for 8 hours. (No stirring is necessary during cooking.)
- Stir in mixed vegetables and pasta. Continue cooking, covered, 45 minutes or until pasta is tender. Stir well before serving. Serve with cheese, if desired.