The Value Of A Well Stocked Kitchen
Did you know if you have a well stocked pantry and freezer, you can throw together all kinds of great meals in no time at all? All it takes is a little imagination and some key ingredients. This Slow Cooker Vegetable Beef Soup is one of those recipes. I cook like this a lot. I try to keep certain items on hand so that I can be spontaneous with our meals on those days when I want something different than what I’ve planned.
Number one is to make sure your pantry is stocked well. It doesn’t have to cost a lot to stock the pantry if you add to it a little each time you shop. There are just a few really important items you should always have on hand. When you have those and a freezer stocked up with meat, you end up with a limitless supply of meals you can come up with on the fly.
Pantry Essentials (a short list)
A few of the items you need for your pantry are:
- Canned tomatoes-stewed, sauce, paste, Rotel
- Broth and/or stock: Chicken, Beef and Vegetable and Beef Consomme (Campbells)
- Canned vegetables (or frozen)
- Canned Campbells soups: Cream of chicken, mushroom, cheddar cheese or you can make your own. See this post by Lauren at Tastes Better From Scratch for a great recipe to make your own creamed soups. For a dry version of condensed soups, you can try DIY Homemade Cream Of Anything Soup by Melanie at Fresh Start Nutrition.
- Canned meat: Tuna, Salmon, Chicken
- Dried beans
- Flour, Sugar
Back To The Soup
This Slow Cooker Vegetable Beef Soup started with a frozen piece of Rib Roast that was left over from Christmas. Just a little note on this. You can use any type of beef from soup bones (super inexpensive), to stew meat, to leftover roast or steak. I save all left overs in the freezer, so I can pull them out anytime to make a stew or soup.
I sauteed the roast with a chopped onion, garlic and celery and then added some water. Next you’ll want to add some beef stock and a can of tomato sauce (or you could use stewed or diced tomatoes). Also included is a can of green beans, large chunks of potatoes and a bag of fresh frozen corn we had from last summer. Slow Cooked it for 6 hours in your favorite kitchen appliance. My favorite is the Instant Pot.
I did season it a bit at the end, as it needed some salt and pepper, but I think that should always be done last, because everyone has different tastes when it comes to seasoning.
I hope you will enjoy this inexpensive, healthy family meal!
- 1 tablespoon vegetable oil
- 1/2-1 pound of beef (this could be left over roast, steak or even fresh stew meat or soup bones)
- 1 onion, chopped
- 2 cloves garlic chopped
- 3 stalks chopped celery
- 1 14 ounce can tomato sauce (you can also use stewed or diced tomatoes if that's what you have)
- 3-4 peeled potatoes cut into large chunks
- 8-16 ounces frozen or fresh vegetables of your choice (carrots, green beans, squash, corn, lima beans, peas, broccoli, cauliflower-really whatever you want)
- 32 ounces Beef broth, beef consommé or stock or vegetable broth
- 32 ounces Water
- salt and pepper to taste
- Sauté the beef with the chopped onion, garlic and celery until the vegetables are soft and the meat is browned on all sides.
- Add the water, broth and a can of tomato sauce (or stewed or diced tomatoes) and the vegetables.
- Turn the Instant Pot to the Slow Cooker function and let it cook for 6-8 hours on low.