I wasn’t sure I would have a recipe to post this week because I made so many dinners from last week’s What’s for Dinner Wednesday recipes. There were several pasta dishes last week which inspired me to make my own pasta dish using what I had on hand.
Spring is here, but it is still cool in Maryland. Cool enough that I made soup the other evening. I had some ground beef to use and pulled out this recipe which I hadn’t used in a while. I used 1 1/2 pounds ground beef because my boys like a meaty soup. After dinner, son #2 said, “That’s my favorite soup!” I made it in the pressure cooker, but it can also be done in the crock pot or on the stovetop.
- 1 to 1 1/2 lbs. ground beef
- 1 onion, chopped
- 3 potatoes, peeled
- 2 carrots
- 2 stalks celery
- 1 bay leaf
- 1/4 tsp. thyme
- 1/4 tsp. dried basil
- 1 tsp. salt
- 1/4 tsp. pepper
- 6 c. water or broth
Pressure cooker: Brown and drain the ground beef. In pot combine water or broth, onion, potatoes (cut in 1/2 inch pieces), carrots and celery (whole) and bay leaf. Bring to high pressure and cook for 4 minutes. Bring pressure down under cold running water. Remove lid and slice the carrots and celery. Stir in the thyme, basil, salt, and pepper.
Crock pot: Brown and drain the ground beef. Lightly sauté the onion. Dice the potatoes (pretty small), thinly slice the carrots and celery. Add everything to the crock pot and cook on low 8 – 12 hours or high 3 – 5 hours.
Stovetop: Brown and drain the ground beef. Combine all ingredients in a pot and cook until the vegetables are tender.
If you are a reader who benefits from this blog carnival, please consider leaving comments to let people know you appreciate their ideas.
|1. Brian (Enchiladas)
2. Rachel (Beef Curry)
3. Jessie (Simple Salmon)
|4. Wendy (Turkey Meatball Stroganoff)
5. The W.H.O.L.E. Gang-Veg Huevos Rancheros
6. Gina (Steak, roasted potatoes)
|7. Melanie (Potato salad and more)|