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It’s just that time of year now where a pot of soup a week makes the house smell fantastic and is a yummy meal with a salad and a little bread. This is another crock pot special, dump it in and let it rip – enjoy the rewards at the end of the day! Who doesn’t love cooking like that??!
You COULD make your own noodles — it really isn’t that hard. My mom and I have a noodle session coming up and I will share it with you. If you don’t want to go that route look for Reames noodles in your freezer section. Seriously – they don’t get mushy, look home made and are even kosher! Just check out their ingredients: flour, eggs, water. It doesn’t get much simpler than that! If you go to their website, you will see a $.50 coupon – print a few off and try it yourself
(no, I wasn’t paid to endorse them…LOL!)
Here is the soup – we are making it this next week. It IS a bit more detailed than the potato soup I shared with you, but it is SOOOOO worth it!
1/2 lb. of stew meat, cut in small pieces
1 or 2 meaty soup bones
2 cups carrots, sliced thin
2 ribs celery with tops, sliced
1 large onion, diced
1 cup frozen cut green beans
1 small pkg. Frozen peas
1 14.5 oz. can diced tomatoes
3/4 cup frozen lima beans, optional
1 1/2 teaspoons salt
2 cloves garlic, minced
1 bay leaf
2 medium potatoes, peeled and cubed
2 teaspoons dried basil
1 tablespoon dried parsley
4 to 5 cups beef broth, from cans, base, or bouillon
1 bag Reames frozen noodles (12 oz or so)
Add everything but the noodles to the crock pot. Add water to within 1 1/2 inches of the top of the crock pot; stir. Cook on LOW for 8 to 10 hours. Two hours before serving, remove the soup bone. Cut away the meat from the bone, chop it and add back to the crock pot. Add the noodles. Continue cooking on HIGH until they are tender, about 15-20 minutes.