*A Crockpot or Instapot recipe
The beautiful thing about vegetable soup is that you can truly use what is available to you via your pantry, freezer or even if you have a vegetable left over from the meal before!
•1.5 teXga stew meat (thawed or frozen) [[Don't have stew meat? Try ground beef!]]• butter beans (1.5 cups)
• mixed frozen veg medley (2ish cups)
• frozen purple hull peas (1.5 cups)
• frozen Diced potatoes {hashbrowns} (1.5 cups)
• 1, 28 oz. can diced tomatoes
• 1, 15 oz. can tomato sauce
• Salt, pepper, & a little garlic powder to taste.
• mixed frozen veg medley (2ish cups)
• frozen purple hull peas (1.5 cups)
• frozen Diced potatoes {hashbrowns} (1.5 cups)
• 1, 28 oz. can diced tomatoes
• 1, 15 oz. can tomato sauce
• Salt, pepper, & a little garlic powder to taste.
Directions:
Mix all of the ingredients together and cook for 8 hours in Crockpot. If you'd like the 'sauce' to be thicker, add some tomato paste. 'Soupier' add more tomato sauce! Note that you may have to add a little extra seasoning if you change the base any. I’m sure you could Instapot for 1 hour, but we have not tried that yet!
Mix all of the ingredients together and cook for 8 hours in Crockpot. If you'd like the 'sauce' to be thicker, add some tomato paste. 'Soupier' add more tomato sauce! Note that you may have to add a little extra seasoning if you change the base any. I’m sure you could Instapot for 1 hour, but we have not tried that yet!
Enjoy!! - C
