Great recipe and very economical too! I used a piece of skirt steak in mine, a cheap cut that was perfect for the long slow cooking. I cooked it for 6 hours and then put it in the fridge overnight. Next day I skimmed off the fat, cooked it another couple of hours and stirred in some cooked pasta and frozen peas. The addition of the pasta made it very filling. I used half a cup of red wine in mine also. A very satisfying meal!
Another great recipe. I added some Ditilini pasta along with an extra 16oz can of tomatoes and cooked on low for 10 hours. Try this with Inez's Impossible Beer Bread. You won't be disappointed.
It is always nice to have a warm bowl of soup on a chilly night. This was simple to through together yet packed with flavor. Served it with a side salad and tomato bread. MMMMM....good
This was so easy and so tasty! My husband just loved this - wonderful taste and aroma in the house. I added a cut up turnip and some frozen peas/carrots/corn for mine. I also added some frech french cut green beans. It was very tasty and a snap to make. I let mine cook for 7 hours - the potatoes and turnips were cooked by then. Next time I will add some pasta and maybe a bit more salt. Great recipe!
Delicious! Feed a group of 13 and there wasn't much left:) Thanks for the recipe! Bob
This was very easy and made for a hearty meal. It needs a bit more salt,pepper and garlic than called for, though.
We doubled this recipe straight up. Very bland! (I will say, I am from the south and we like our foods rich.) Needed much more salt, pepper, thyme, etc. Also a little thin for our taste. I added 1 can of tomato paste for the whole double batch. Little better after that. Also needed more time. Carrots and potatoes were still tough after the 6hrs low + 30min high.
We loved this recipe. Tasted just like Campbell's sirloin burger soup. We'll definitely make again!
This was delicious and very easy and fast to throw together! A great recipe for a busy SAHM! :)
With a good chunk of peasant bread is exactly how we enjoyed this excellent soup. This is one of the best soups I've done in my crock-pot in my 25 years of CP cooking. I made as written and it quite stretched the limits of my 2.5 qt. crockpot so a bit larger pot may be required. I may double it next time and use my 6-qt. pot and then freeze the leftovers. I'm also fantasizing about other veggies to use...for some reason cauliflower comes to mind. This was a lovely meal on a chilly day. Thanks so much for posting Mirj!