Crock pot hamburger macaroni soup1/16/2024 Add all remaining ingredients, except for the green beans and kale. Drain the ground beef mixture and transfer it to a large slow cooker.Cook and stir until the ground beef is no longer pink. Once hot, add the ground beef, onion, green pepper, and garlic. In a large skillet over medium heat, heat the oil.Serving Size: 1 3/4 cups (1/6 of recipe).Taste and add additional salt, vinegar or pepper to taste. Uncover and add the red wine vinegar, stirring to combine. Cook, covered, for 30-35 minutes or until the vegetables are tender. Cover, bring to a boil, then reduce to a simmer.Add the chicken stock and water, stirring until well combined. Add the tomato paste and cook for 1 minute.Add the celery, carrots, bell pepper, potatoes, garlic powder, Italian seasoning, and 2 teaspoons salt.Add the ground beef, sprinkle with 1 teaspoon salt, and cook until browned and no longer pink. Add the onion and cook for 3-4 minutes, stirring occasionally. Heat a large pot or Dutch oven over medium heat.Cover and cook on high for 4-5 hours or low for 7-8 hours, or until the vegetables are tender and cooked through.To a 6-quart slow cooker, add the cooked onion and ground beef, celery, carrots, bell pepper, potatoes, tomato paste, garlic powder, Italian seasoning, 2 teaspoon salt, chicken stock, and water, stirring until well combined. Heat 1 tablespoon olive oil in a medium skillet pan over medium heat.
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