This soup is delicious. Even my husband loves it (we don’t normally LOVE the same foods). This “chili” has all the right flavors and textures.
This is an adaption from this website.
Again, I give no measurement for spices because I never measure them myself.
4 large sweet potatoes, peeled and cubed
4-5 medium carrots, chopped into small chunks
3-4 large ribs of celery, chopped thin
1 bell pepper, chopped into small pieces
2-3 cups frozen green beans And/OR
1 large zuchini, quartered and chopped*
1 can diced tomatoes
1 quart chicken broth (I make my own)
1 pound ground beef (local grass-fed!)
*I recently had to substitute zuchini for the green beans because the beans make my baby spit up. I still wanted something green so I chose zucchini
Throw all the veggies, tomatoes, and spices together in a large crockpot and cook on high for about 4-5 hours.
At that time, fry the ground beef in skillet (I use cast-iron) and season how you please (I’ve actually been doing Italian Seasoning and salt). I leave the meat a bit pink and then add to the soup (it’ll keep cooking in the soup and we really dislike overcooking beef). And turn off your crockpot because it’s done cooking 🙂 I like to add salt and extra seasonings at the end.