This recipe is from a new blog that I follow. It is actually a blog about saving money, and I imagine that with the amount of food that this recipe makes you can save money since it makes enough for a meals for a few days. ;)
This is a hearty soup that is full of vegetables and flavor. H actually said after tasting it that it was a perfect cold weather meal. And with our weather dipping into singles digits with the wind chill, we certainly qualify for that cold weather!
I'd advise having some sort of hearty, crusty bread to serve with this. We didn't have any, and had to settle for cornbread muffins, which were still really good.
I've changed the directions below since I made this in my slow cooker. The big pot I have for the stove just wasn't big enough for all this food. Heck, my slow cooker was filled to the brim as it was. So be advised to have a BIG stockpot to make this soup!!
- 2 lbs. ground beef
- 2 cups chopped onion
- 2 cups peeled and diced potatoes
- 2 cups sliced carrots
- 2 cups shredded cabbage
- 4 (14.5-oz) cans diced tomatoes
- 1/2 cup brown rice, uncooked
- 6 to 10 cups water (only used 4 cups)
- 1 1/2 to 2 1/2 Tablespoons salt (didn't use nearly this much)
- pepper, to taste
- 1/2 teaspoon basil
- 1/2 teaspoon thyme
- 2 bay leaves
- Brown ground beef and onion together until meat is lightly browned. Drain off excess fat.
- Transfer to slow cooker.
- Add all remaining ingredients and stir.
- Cover and cook on high for at least 4 hours.
- Makes 18 to 20 cups of soup. Can be stored in the refrigerator for up to four days.
Next Time- I was happy with this cooking in my slow cooker. The potatoes and carrots still had a bit of bite to them, but everything had blended together nicely. Leftover heat up nicely, and there are plenty of them!