TOMATO VEG. SOUP (SLOW COOKER)

Yields: One gallon-sized bag of vegetable soup with six servings. (I quadrupled this recipe and made four bags, two with chicken and two with beef.)

TOMATO VEG. SOUP (SLOW COOKER)
TOMATO VEG. SOUP (SLOW COOKER)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound of meat (ground beef or chicken breasts)

  • 2

    cans of tomato sauce (15oz each)

  • 1.5

    cups frozen mixed vegetables

  • 2

    oz fresh baby spinach (about 1 handful)

  • 1

    small onion, diced (about one cup)

  • 1

    tablespoon extra virgin olive oil

  • 2

    cloves of garlic, minced

  • 1

    tablespoon Italian seasonings

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 4

    cups of chicken stock *not needed until day of cooking

Directions

• 1 gallon-sized plastic freezer bag PREP 1.Label your freezer bag with the name of the meal, cooking instructions, and “use by date”. (For standard fridge/freezer combos, this will be three months from the prep day.) 2.To your freezer bag, add all ingredients. Add the meat to the freezer bag last so it’s the first ingredient poured into your crockpot. 3.Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer. COOK 1.The night before cooking, move frozen bag refrigerator to thaw. 2.The morning of cooking, pour contents of freezer bag into your crockpot with 4 cups of chicken stock. 3.Cook on“low”setting for 8hours, or until meat is cooked through and vegetables are soft. 4.Break apart ground turkey or shred chicken. Serve with garlic bread.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: