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GROUND BEEF SOUP
– modified from
internet
1 lb. extra lean ground beef
1 c. or 1 large onion, diced
1 c. baby lima beans – dry
4 c. drained & rinsed chick peas
3/4 c. pearl or pot barley
2 - 800 ml. or 28 oz. cans crushed tomatoes
2 parsnips, 2 c., diced 1/4”
3 carrots, 2 c., diced 1/4”
2 tblsp. parsley
1 tblsp. oregano
1 tsp. salt
1 tsp. basil
1 tsp. black pepper
1 clove of garlic
6 c. water
Brown beef in sautéed onions.
Place all ingredients in 7.5 L. slow cooker and simmer on high for 4 hours
or low for 7.
Check to see if lima beans are soft or cook for another hour.
Add 2 cups of water during the last 1/2 hour if it looks too stiff, eh!
*NOTE* - We have not tried this recipe with dry chick peas yet!
You can substitute a large variety of vegetables of your choice or whatever
is on hand.
Makes 4 quarts
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