"Soup-er" Tuesday

Beginning this month, I decided that I would make soup every Sunday for the rest of the winter.  So far it's been a so-so broccoli cheddar soup, a yummy creamy potato soup, and a delicious Italian stew!

This past Sunday was the Italian stew, which I thought was great! It makes quite a bit, so there are leftovers for me to take to work, as well as to serve another night for dinner. 

11 ounces Organic Roasted Tomato Bisque

1 can Beef Broth 1 teaspoon dried Italian seasoning, crushed 1/2 teaspoon garlic powder 1 can (14.5 ounces) diced tomatoes with Italian herbs 3 large carrots, cut into 1-inch pieces (about 2 cups) 2 pounds beef for stew, cut into 1-inch pieces 2 cans (about 15 ounces each) white kidney beans (cannellini), rinsed and drained

Make It:

  • Stir the soup, broth, wine, Italian seasoning, garlic powder, tomatoes, carrots and beef in a 3 1/2-quart slow cooker.
  • Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.
  • Stir in the beans. Increase the heat to HIGH. Cook for 10 minutes or until the mixture is hot.
Chef Notes:
The original recipe called for 1 can of condensed beef broth and 1/2 cup red wine or water. Keith (my handy-dandy grocery shopper) bought non-condensed broth... and stewed tomatoes, rather than diced... so we opted to leave out the water.  I'm not a bean person, so in the future I may opt to only use one can of beans. Keith will probably disagree.
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