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Wednesday, September 17, 2014

Slow Cooker Vegetable Beef & Noodle Soup

I've said it before but I don't make soup in the summer, nor do I rarely eat it.  Other than the exception of when I'm eating at Panera Bread.  I always get soup there, whether it is June or January.  {Hello, broccoli cheddar!}.
Well, this weekend I made my first pot of soup since probably March or April.  The temps all weekend were in the 60's, so that first "chill" of Fall was sinking in my bones.  I'm not quite ready for summer to leave us, but at the same time I love Fall weather.  It is bittersweet.
Not to mention one day it was raining, like all day, which makes it seem like it is about 10 degrees cooler than it really is.....so we had soup!
Our little man who is probably the pickiest eater in our house claimed to me "I love this soup!".  Ah....what a sigh of relief.
It's chalk full of veggies so as a mom it brings a smile to my face when he asks for a second helping.  His sister gobbles up most anything, so it didn't surprise me when she asked for a second bowl as well.
And this is what I like to call a "dump" soup, as after you cook the meat, you literally dump it all into the crock pot, turn it on and walk away.  It can also be assembled the day prior, stuck in the fridge and then cooked the following day.  Whatever works for you!
In unrelated news....
Have you noticed the changes at the top of my page?  Right below my header I now have a nice, new and neat toolbar featuring ALL of my recipes in their designated category.
It took me the whole summer to get this blog organized behind the scenes, so please do me a favor and check it out.  I find it much easier to search for a recipe, so I hope you do too!
{Hint: this recipe will be found under "slow cooker meals"}
Until then, make this soup!

Slow Cooker Vegetable Beef & Noodle Soup

Print this Recipe!

1 lb. ground beef, cooked and drained
2 small potatoes, diced
3 carrots, diced
1 small zucchini, diced
1 28 oz. can diced tomatoes
4 c. beef broth
2 T. dried minced onion
1 t. garlic powder
1 T. dried parsley
1 t. pepper
1 T. salt
3/4 c. elbow macaroni

1.  In a slow cooker combine everything except the dried macaroni.  Set to low and cook for 6-8 hours.
2.  30 minutes before serving stir in the macaroni and let the noodles cook in the soup.
3.  Serve warm.

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  2. I can eat and make soup all year round and never get sick of it. That being said, I wouldn't eat soup on a beach, but in air conditioned weather, not a problem. And yes, Broccoli Cheddar is the best at Panera - my daughter broke my heart when she started working there and said that the soups are brought to the stores in giant freezer bags - the only things made on site is the bread - even the pastries are brought in!