Menu Enter a recipe name, ingredient, keyword...

TOMATO VEG. SOUP (SLOW COOKER)

By

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.)

Google Ads
Rate this recipe 0/5 (0 Votes)

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

Details

Preparation

Step 1

• 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.

You'll also love

Review this recipe

Slow Cooker Pot Roast with Tomato-Based Gravy Cauliflower Falafel with Spicy Tomato Sauce