Last volleyball game of the season tonight. Needless to say we did not do very well (read: we didn’t win one game all season) but I do think the girls learned a little bit about the sport and were able to develop some volleyball skill in the few short weeks of the season. But volleyball means home late, and home late means a slow cooker meal that will be ready when I walk in the door at 5:30. (Anyone else like to eat early? Maybe its my inner 90 year old coming through….but I would rather eat early than snack before supper)
I found this recipe on the blog “A Year of Slow Cooking”. This woman used her slow cooker every day for a year! I don’t know if I would go that far….but I am thinking I may try a whole week of slow cooker recipes to inspire my good friend Janelle who is getting ready to go back to work after her maternity leave in January.
Side Note- Janelle do you know that I do not have ONE SINGLE picture of us since your wedding? I was going to put one up here but it doesn’t even look like us anymore…
Back to the recipe…this makes so much soup! It is a great recipe to make if you are having people over or to freeze. You could easily have supper, leftovers and another full meal out of just one pot.
Start by browning your ground beef.
Chop up carrots, celery and half a red onion. Add it to the empty slow cooker.
Drain and rinse to cans of beans and add them on top of the veggies.
Pour in 1 28 oz can of diced tomatoes with the juice, one jar of pasta sauce and 4 cups of beef broth.
Add in salt, pepper, oregano and hot sauce (if you like it)
Stir in the beef.
Cook on low for 8 hours or high for 4. Add in 1/2 cup of pasta for the last hour of cooking.
Top with cheese if you like.