While moving all my content over from my other blog, I found this soup that I first put on my blog on December 1, 2006 that I just had to share with the Slow Cooking Thursday group. It is a tasty one and I’ll be making it this weekend. It is a super economical, very much a comfort food sort of thick soup/stew with really nice flavor. And it is easy enough for my big kids to make (guess who’s making soup this weekend?). I think I need to make some gluten free corn bread to go with it!
I was so excited this morning when I found a comment from Cheryl of Gluten Free Goodness on my site saying she had tagged me as one of her favorite “excellent” blogs! That is so sweet! Thank you so much! You should all go over and check out her site. Her site is focused on all gluten, dairy, soy, egg and corn free! It is an amazing site. I love all the great experiments with different ingredients she uses, always in season. She has some other really great blogs on her list. I feel very honored to have been included. Thank you, Cheryl!
Head over to Sandra’s blog for Slow Cooking Thursday and see what is in everyone else’s crock pot! She has a beef stew and potato dumpling on there today that I am going to have to figure out gluten and dairy free. It looks super tasty! Thanks for the tip on how to insert your banner, Sandra. I got it to work this week. Woo!
2 lbs ground beef or chuck
6 cups turkey stock (you could use beef or chicken, but I had this on hand)
2 (14.5 oz) cans diced tomatoes (undrained)
1 bunch green onions, thinly sliced
4 thinly sliced carrots
2 celery ribs, thinly sliced
1 medium red bell pepper
4 cloves garlic, minced
1Tablespoon dried basil
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1 10 pkg frozen corn
4 (15 oz.) cans black beans, drained and rinsed
3 cups cooked rice
Brown ground beef. Put into a 6 quart crock pot with rest of ingredients except corn, beans, and rice. Cook on high for 1 hour. Change to low for 4-5 hours or until veggies are tender. Add corn, beans and rice. Stir. Cook on low for 1 more hour or until heated.
Serve with tortilla chips, guacamole, and tofu sour cream if desired.