Slow Cooked Hamburger and Noodle Soup

From the Kitchen of Cheryl Qualls

Ingredients

• 1 pound Lean ground beef
• 1 medium onion, coarsely chopped
• 1 stalk celery, cut into 1/4" pieces
• 1 (1.15 oz) envelope dry beefy mushroom recipe soup mix
• 1 (14.5 oz) can diced tomatoes, undrained
• 3 cups water
• 2 cups frozen mixed vegetables,thawed
• 2 oz (1 cup) uncooked fine egg noodles.

Directions

• In large skillet, brown ground beef until thoroughly cooked.
• Drain well. (I also sautee in the onions with the meat at this point.)
• In a 3 1/2 qt. crock pot, combine cooked ground beef and all remaining ingredients except mixed vegetables and nodles; mix well.
• Cover; cook on low all day.
• Stir in thawed vegetables and egg noodles, increase heat to high and cover and cook an additional 15 to 20 minutes.
• Makes 5- 1 1/2 cup servings

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Copyright © 2006 by Cheryl K. Qualls. Last updated 23-Feb-2006. All rights reserved.