Good morning ladies!
It is a cold morning, with real feel having us sitting at 15 degrees F. Brrr! I've had my cup of coffee and am now enjoying a bowl of Weetabix, with some of my homemade granola sprinkled on. It's one of my go to breakfasts that I actually really enjoy.
It is Thursday, and I thought I would bring in some Slow Cooking Thursday. It's been a while. I remember when I first started this feature back in I think, 2009. I had so many wonderful ladies joining in every week and sharing the best recipes with us all.
A few years ago, I took the time to sit down and make a post with all the slow cooking recipes, along with other recipes shared in the Cooking Thursday posts. So, before I share a recipe with you today, I'm going to link that for you in case you want to go back and get some cooking inspiration.
It is the time of year for comforting stews and soups, and this one sounds delicious.
Crockpot Lasagna Soup
Source: Slimming Violet
Serves: 6
Ingredients:
- 1 lb ground beef
- 1 onion, diced
- 4 cups beef broth
- 1 can (15 oz) crushed tomatoes
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Fresh basil for garnish
Instructions:
- Brown the ground beef in a skillet and drain the fat. Transfer it to the Crockpot.
- Add onion, broth, crushed tomatoes, garlic powder, Italian seasoning, salt, and pepper.
- Cook on low for 6-7 hours or high for 3-4 hours.
- Stir in the lasagna noodles and cook for another 20-30 minutes until the noodles are tender.
- Serve topped with a dollop of ricotta cheese, shredded mozzarella, and fresh basil.
1 comment:
I so wish my husband would eat soup. He will occasionally eat bean soup, but that is it.
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