To set the stage, I often like to use a small crock pot that holds about 8 cups of soup (2 quarts). That's enough soup to last one person for about four meals or half that for two people. I then like to grab a few fresh veggies while also using three cans of assorted veggies. Note that left over amounts go into storage containers to be used as side for other meals. Note: the slow cook pictured at tight is a Crock-Pot brand 2 quart model that sell for about $15 and which has received rave reviews! And, while I have a couple of other larger deals I could use, I like this one the best!
200 g stew meat cut into small pieces (~1 cup)
16 oz can petite diced tomatoes (1 cup)
½ small Russet potato, peeled and cubed (½ cup)
2 stalks of celery, sliced (½ cup)
1 beef bouillon cube
½ cup red cabbage
¼ cup white onion, rough cut
¼ cup peas
¼ cup whole corn
¼ cup green beans
Dash of Cayenne pepper (optional)
Hey! Listen up! None of the amounts stated above are set in concrete. I generally just eyeball everything as it gets thrown into the pot. If I'm missing something, I smile and then move on. The beef gets a quick sear in a hot frying pan before it is unceremoniously dumped in with everything else! If there is some space left at the top, I add in some water. There! You're done! If you are practiced, like I am, this whole deal goes together in under ten minutes. Cover the slow cooker, set it on high and just walk away for four hours. Then, about 4 hours later, you've got yourself one awesome soup!