This recipe is my go to when I’ve got a busy week coupled with no time to get groceries, which has been happening quite a bit lately. It makes plenty for lunch the next day for Jabez and me, while also being filling and delicious! Plus, it cooks in the crock-pot (always a plus). When trying to decide what to call it (I’ve made it more than once…) Jabez said “It’s what we got”, and thus the name was born.
What you need:
4-5 stalks of celery, cut in half and chopped
5 long carrots, peeled and chopped
1 can diced tomatoes
5 redskin potatoes, cleaned and chopped pieces
1 lb ground beef or turkey, browned with garlic salt, pepper, salt, cumin, and oregano to taste
A shake of red pepper flakes
1 cup low sodium chicken broth or stock, mixed with 1 cup water
What you do:
Set your crock-pot on low or high and put the celery, carrots, tomatoes, potatoes, and meat in. I do it in that order because the celery has the most water and adds to the broth when it cooks down. Add the water and broth mixture on top. Let it sit! 8 hours on low or 4 hours on high. Half an hour before serving, add the red pepper flakes. Always give a taste and add any spices you feel the soup is lacking before serving. Serve with sourdough or french bread and enjoy!
- I’ve made this soup many times and the seasoning is what you can play around with easiest. I’ve added bay leaves, forgone oregano, etc. The one thing that seems to be necessary every time for a success (besides salt and pepper) is cumin.
- The soup is hearty – if you have leftovers, you may want to add some water/broth and/or seasonings because the ingredients will continue to soak in the liquid after cooking.
- My crock-pot is only 3 quarts, and this recipe fills it to the brim! If you have a larger crock-pot, add a few potatoes or a can of pinto beans to fill it up, along with extra broth and water.
Share your favorite soup recipes!
In My Kitchen:
Dinnerware – Dansk, sold on Amazon