Slow-Cooker Vegetable Beef Soup
-1 lb. ground beef
-1/2 cup texturized vegetable protein (TVP), optional
-About 5 cups various fresh or frozen vegetables, diced
-1 large potato (or equivalent fresh apples), diced
-2 small cans tomatoes, undrained, any variety
-2 teaspoons salt
-2 cups water
Begin by browning 1 lb. of ground beef, throwing in a couple of handfuls of TVP to fill out the recipe if meat is particularly fatty.
Fill a slow cooker with your various vegetables and top with the canned tomatoes and browned meat. Sprinkle 2 teaspoons of salt over the meat and vegetables. Pour about 2 cups water over the mixture and cover. (You can do this the night before and refrigerate if you’re like me and don’t feel like browning meat early in the morning.)
Cook on LOW setting for 6-10 hours, adding more water at any point if desired. Serve with saltine crackers.