My cousin Virginia writes a great blog called Beyond Cinderella. She wrote a post the other day entitled Tuesday’s Must Go. Please click the link to read the entire post but she writes about using all the leftovers in the refrigerator before grocery shopping. Her story plus the return of colder weather inspired me to go to the freezer and use some of the items in some soup. Fall and winter always signal the return of soups, chili and casseroles.
I decided to make Vegetable Beef Soup with Noodles in the Slow Cooker
- 2 lb pot roast
- 32 oz of vegetable stock ( you can use beef stock but I always have vegetable stock
- green beans
- stir fry vegetables
- 1/2 package of noodles of your choice
- 2 chopped onions
Add 2 tablespoon of oil in a skillet. Saute onions until clear
Cut pot roast in half and trim all visible fat. Brown in skillet approximately 15 minutes
Remove meat from skillet and allow to cool
While meat is cooling add 3 cups of vegetable broth to slow cooker
Cut pot roast into small 1 inch cube. Add to slow cooker
Place all vegetables into crock pot.
Place crock pot on high for 3 hours
Add last cup of broth and 1/2 package of noodles
Turn on low and cook another 3 hours.
Salt and pepper to taste.