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Directions for: Beef and Vegetable Soup with Biscuits
Ingredients
Beef and Vegetable Soup2 lb(s) (900g) 90% lean ground beef
2 celery sticks, chopped
3 Tbsp onion flakes
2 14 oz (398 ml) cans crushed tomatoes
2 to 3 cups frozen mixed vegetables
1 10 oz (284 ml) can tomato soup
2 soup cans filled with water
tsp fresh ground pepper
2 tsp Mrs. Dash Italian Seasoning
Extra green beans and 1 carrot (optional)
Biscuits2 cup whole wheat flour (or 1 cups whole what flour and cup bran)
4 tsp baking powder
tsp salt
cup butter or margarine
1 cup milk
Flour
Directions
Beef and Vegetable Soup1. The night before:
2. Brown meat in large nonstick frying pan at medium-high until it is no longer red.
3. Add celery and onion flakes. Stir to combine
4. Toss into the center of crock of the crockpot.
5. Add the following in this order: tomatoes, mixed veggies, tomato soup, water, pepper and seasoning. Add some extra beans and a thinly sliced carrot if desired.
6. Stir to combine and store in fridge overnight.
7. In the morning:
8. Return center pot with cover to the outer crock and set on low heat.
Biscuits1. When you get home for supper:
2. Preheat oven to 450 F.
3. Cut in margarine to dry ingredients with a fork or a pastry cutter.
4. Add milk to mixture and stir until combined evenly.
5. Flour surface and roll out dough with a rolling pin.
6. Using a small glass, cut into biscuits.
7. Place biscuits on lightly greased cookie sheet and bake for 12 14 minutes.
See more: Vegetables, Tomatoes, Rice/Grain, Dinner, Beef, Bake, Soup, Main