Molly Muffin

You are very welcome for the recipe! I think you will enjoy it! Thanks for your lovely comment!
–Betty

I love chunky soups and this is great, especially since it’s cold out and I don’t have s slow cooker. Thanks for the recipe!

I would cook it on low for 6 to 8 hours. To speed it up, cook it on high for 3 to 4 hours. It will still have an additional hour or so to cook after adding the vegetables and spices. Also, since you will not be adding all that water, you should reduce the amount of salt to 1 teaspoon per pound of meat. Everything is variable, and can be done just approximately when you are using a slow cooker, and it will still turn out great!
–Betty

I would cook it on low for about 6 to 8 hours. If you want to speed that up, then cook it on high for about 3 to 4 hours. It will still get another hour of cooking, after you add the vegetables and spices. All of this is very variable, and everything is to taste.
–Betty

Thank for replying Betty…I’m sorry but I forgot to ask you…How long should I cook the beef in the slow cooker? Thank you so much again for all your cooking recipes!!!!

Thank you! White rice sounds wonderful in soup! Thanks for a great tip!
–Betty

Looks so good! Something that is a nice addition to homemade vegetable soup is white rice, you should try it sometime.

Yes, that will be perfect! The meat will be tender and juicy–just takes a little longer (which is good if you’re going to be away from the house)!
–Betty

Betty…Can I cook the beef in the slow cooker and then continue with the recipe?

You are welcome! I hope you like the soup!
–Betty

Sounds like a great time for hot vegetable beef soup! I hope you enjoy the recipe! It’s cold here, too–maybe the temps will go up soon!
(Hugs)
–Betty

MMmm, Lovely!!

We too are having snow, it is the coldest it has been in 30 years….apparently.

Thankyou!!

Love and hugs to you both x

We don’t have snow that often down here in my area. I am just about an hour or a little better below the mountains. Usually we wind up having ice storms more than snow. Last year on March 1st we had around 8″ of snow. It was beautiful.

That’s what I understand also….choose frozen over canned.

Great looking soup! I definitely have to try this — thanks so much =]

At least you aren’t missing out on the nutrition with frozen veggies. They retain their nutrients even more than fresh vegetables you know. Amazing.

Thanks for the mic idea! I should look into that!
–Betty

You need a wireless lapel microphone becuase the sound is hollow and echoee. A mic will really step up your production to the next level.

PartsExpress has a wireless system for $15. Check it out. If you like it replace the mic that it comes with for even better sound.

You should also look into being partner as you’re pretty much garunteed acceptance.

You could make a few hundred dollars a month just from being partner which could help pay monthly for a renovation or a new car.

Hi Jeanie! Thanks for your sweet comment! You’re right–the Onion and Cheddar Cheese Cornbread Sticks would be *perfect* with this soup!
Warm wishes,
–Betty

I doubt that you really want this snow! I would definitely trade for your weather! Thanks for your nice comment! I hope you enjoy the soup recipe!
–Betty

Hi! I’m happy to have you as a subscriber! I hope you will find some recipes that you like! This soup is really nice on a cold day–it fills your house with a great aroma while it is cooking on the stove! Thanks for your lovely comment!
–Betty

That is really unusual for Georgia, isn’t it? Maybe this soup will warm you up! Thanks for your lovely comment!
–Betty

You are welcome! I hope you enjoy the recipe!
–Betty

Sorry you’re missing out on our lovely snow! Regarding the vegetables for the soup, fresh is best, and you get to pick what you want! With the frozen or canned, you just get a typical mix! Thanks for commenting!
–Betty

Thanks for your warm comment, Angie! it seems pretty cold all over the country; I’m trying to think of some good, hearty foods to post!
–Betty