Crockpot Vegetable Beef Soup

I came up with this easy recipe today, and it turned out great!  It’s a yummy and super-affordable dinner that allows you to use up random vegetables in your refrigerator that might otherwise go to waste.  Just start with some ground beef and a can of tomatoes and then use up whatever veggies, pasta, random bit of spaghetti sauce, etc. you have on hand. :)

Suggested Menu: Crockpot Vegetable Beef Soup, Cornbread (yes, “Jiffy” is totally allowed :), Microwave Steamed Spinach 

½ lb ground beef

~ 1 ½ to 2 cups chopped vegetables (I used a combination of green peppers and carrots, but the recipe is easily adaptable, so use up whatever veggies you have on hand!)

1 can stewed tomatoes (diced tomatoes would work as well)

~ 4 cups broth (or just use water and add a couple of bouillon cubes or some seasoned salt)

1 T dehydrated onion

Seasoned salt to taste

2 handfuls macaroni or other pasta

Parmesan cheese to garnish (optional)

Brown the ground beef; the easiest way, I think, is to cook it in a pyrex measuring cup in the microwave for 2-minute intervals, draining and stirring after each, until browned.  Crumble and place in slow cooker.  Add veggies, tomatoes, broth, and onion.  (Add more broth if it looks like it needs it.)  Cook on high for 4 hours, or on low all day.  15-20 minutes before serving, taste the soup and add a bit of seasoned salt if desired.  Stir in uncooked pasta and cook on high until pasta is done.  Serve up into bowls.  Sprinkle with parmesan cheese if desired.  Serves 4.

For Microwaved Steamed Spinach, put ¼ cup water in the bottom of casserole dish (must have a lid).  Pack in as much fresh washed spinach as you can cram into the casserole dish (it will shrink WAY down as it cooks).  Put the lid on, and microwave on high for 5 minutes.  Drain and press excess water out.  Serve plain or lightly salted.