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ground beef onion soup pepper salt oregano basil onion celery carrots tomato sauce soy sauce macaroni noodles
Viewed: 43 - Published at: 4 years agoIngredients
- 1 lb ground beef
- 1 packet onion soup mix
- 1/4 teaspoon pepper
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon oregano
- 1/4 teaspoon basil
- 1 onion, finely chopped
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 8 oz can tomato sauce
- 1 tablespoon soy sauce
- 1 cup macaroni noodles (or whatever pasta you prefer, no one is here to judge)
Method
- Put meat in slow cooker.
- I like to brown the meat first so it is already separated and the grease content is low.
- Add onion soup mix, pepper, seasoned salt, oregano, basil, onion, celery, carrots, tomato sauce, and soy sauce to the slow cooker.
- Add as much beef broth as you like.
- Or, if you are like me and prefer to add water and bullion cubes make sure you add one cube per 1 - 1 1/2 cups of water.
- The amount of broth depends on what you like.
- Because the pasta (see below step) absorbs so much, I would say to put at least 5 or 6 cups of broth in.
- If you dont like a lot of broth, put in less.
- There is no legal statute dictating how much to put in.
- Gotta love America.
- Cook for no less than 4 hours to get the flavors to swirl around.
- Plus, don't you love the intoxicating aroma of soup filling the halls of your house?
- Any longer than 8 hours, even on low setting, can dry the meat out, especially if you substitute with ground turkey.
- 15 to 20 minutes prior to serving, add the macaroni.
- I like the whole wheat kind.
- It gives me the illusion that I am somehow being healthier.
- If you like science, watch the broth levels lower while the mass of the noodles increase.
- Serve with parmesan cheese on top.
- It gives the soup that extra something special.
- Photos are forthcoming once I make this again.
