Despite the teasing warm Spring weather we had been having in Cheyenne, winter has come back to "haunt" us with snow and such. As much as I am looking forward to Spring and seeing my tulips bloom, this cold snap allowed me the chance to break out the crockpot (again!) and try a new soup recipe.
All-Day Soup (Taste of Home)
1 beef flank steak (1 1/2 lbs), cut into 1/2 inch cubes
1 medium onion, chopped
1 Tbls olive oil
5 medium carrots, thinly sliced
4 cups shredded cabbage
4 medium red potatoes, diced
2 celery ribs, diced
2 cans (14 1/2 oz each) diced tomatoes, undrained
2 cans (14 1/2 oz each) beef broth
1 can condensed tomato soup, undiluted
1 Tbls sugar
2 tsp Italian seasoning
1 tsp dried parsley flakes
In a large skillet, brown steak and onion in oil, drain. Transfer to a 5-qt slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-10 hours or until meat is tender. Serves 8.
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