Don’t wait until the weather gets cold to pull out your slow cooker! I use mine year round, especially in the summer. The last thing I want to do after being out in the heat with the kids all day is to cook over a hot oven. Why not just fix it in the morning and forget it?
Crock Pot Vegetable Beef Soup was the first slow cooker recipe I ever tried and I still love it. It’s a great freezer to Crock Pot recipe too. It cooks up really well after it’s been frozen. (For freezing instructions, scroll down to the bottom.) Here’s what you need:
1 lb. stew meat
3 potatoes, washed and cut into bite-sized pieces
1 med. onion, chopped
28 oz. can crushed tomatoes
2 c. frozen sliced carrots
2 c. frozen corn.
1 can beef broth
1 tsp. salt
1/2 tsp. pepper
1 tsp. coriander
Put all ingredients in the Crock Pot. Cover and cook on low for 9 hours.
Pour into bowls and serve warm.
Freezer to Crock Pot Directions
Put all ingredients into a gallon freezer bag, label, and freeze.
When you’re ready to cook it, place frozen soup in the Crock Pot and cook on low for 9 hours. (Depending on how you store it, frozen soup may need to be thawed for a a few hours so that you can break it into chunks to fit into the Crock Pot.)
For more great Crock Pot recipes, check out the Crock Pot page!