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BEEF & VEGETABLE SOUP
0.5 Kg. (1Lb.) stewing beef,
diced to 1/2” cubes
369 ml. (13 oz.) can tomato paste
540 ml. ( 19 oz.) can chick peas, drained & rinsed
540 ml. ( 19 oz.) can black eyed beans or multi beans, drained & rinsed
1 c. “Orzo” Italian pasta
1.5 c. onions, diced
1.5 c. carrots, diced
1.5 c. parsnips, diced
2 tsp. salt or salt substitute
1 tsp. black pepper
2 bay leaves
1 tsp. celery seeds
1/2 tsp. basil
1/2 tsp oregano
1 clove of garlic
12 c. water
Soup Recipes – Crock Pot
Cook in slow cooker for 4-5 hrs. on high or for7+/- hrs. on low.
Add “Orzo” pasta 1.2 hr. before serving, or before turning pot off!
Makes approx. 4 quarts.
Note: Add 1 to 2 c. water as desired, ‘cause orzo will suck up juice!
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