I got this recipe from my friend Stephanie who made it when I was on bedrest recovering from surgery last summer. I was down and out and this soup was so delicious and nourishing.
So, as I woke up to frost this morning in Western Washington, I knew it was time to share my thermal cooker version of this recipe. Obviously you can just make this on the stove, but why would you, when you can cook it in the afternoon and have dinner waiting for you in the evening?
The only complaint I got from my family about this was, “It’s too hot!” The thermal cooker is so energy efficient.
Basically, you brown the meat with the celery, onions, and garlic. Drain the grease. Then add the other ingredients.
As always, bring everything to a boil for 3-5 minutes and then slap it in the thermal cooker and seal it.
- 2 lbs. ground beef or turkey
- 1 Tbsp olive oil
- 1 large onion, diced
- 3 celery stalks, chopped
- 3 cloves minced garlic
- 2 bell peppers, various colors, seeded and diced
- 1 14oz can diced tomatoes
- 4-6 Cups beef broth, enough to cover other ingredients
- 4 large carrots, peeled and sliced
- 5 red potatoes, cut in chunks
- 1 Cup frozen or canned corn
- 1 8oz can tomato paste
- 1 tsp salt
- 1/2 tsp pepper
- 2 tsp parsley
- 1 tsp oregano
- pinch of cayenne pepper
Brown meat in a non-stick pan.
In large thermal cooker pot, sauté onion, celery, and garlic in olive oil.
When vegetables are translucent, add all other ingredients, including meat.
Bring soup to a boil for 3-5 minutes.
Place large pot in thermal cooker, lid and seal.
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