Saturday, November 28, 2015

Everything but the Kitchen Sink Soup

This is the basic recipe but I never follow this strictly. This is more of a 'clean out the fridge/ use it up' recipe.
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Makes 6 quarts, about 12 large servings
1 pound lean ground meat
2 medium or one giant onion, diced
4 cloves garlic, minced
2 cups cooked brown lentils
2 cups cooked black beans
2 cups frozen corn
4-6 carrots, sliced
2 cups shredded cabbage
1 medium zucchini, quartered and then sliced
1 quart whole tomatoes, about 4 cups
1 T. fresh chopped rosemary
1 T. fresh chopped thyme
2-3 T. fresh chopped basil
1/4 cup fresh chopped parsley
1 T. salt
1 tsp. black pepper

In a skillet cook the ground meat, onion, and garlic until the meat is cooked through and no longer pink. Add the meat mixture to a large 6-quart crock pot. Add all of the other ingredients. While you are pouring the tomatoes in, crush them with your hands before they fall into the crock pot.  Place the lid on the crock pot and cook for 6-8 hours on low or 4-6 hour on high. 

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