Easy Crockpot Soup!

This is my method for making soup in the crockpot. Prep time is pretty minimal, the meat turns out fabulously tender, and the broth is tasty and wonderful. I think I came up with this method on my own, but I could have read about it somewhere, then forgot about it, then had the latent memory resurface, which allowed me to think I made it up. In that case, apologies to the actual creator.

First, get all of your materials in order:

YOUR HELPER

MEAT IN CROCKPOT

(note, you don't have to thaw OR brown the meat...just throw it in)

this is 1 pound of stew meat, crockpot has been sprayed w/non-stick stuff

SEASONINGS

for beef soup, I use:

Tamari (1/4 c?)

Olive Oil (1/4 c?)...also depends on how much fat the meat has on it

Kosher Salt (1 T?)

Fresh Ground Black Pepper (1 t?)

Measurements have ? marks b/c I kind of just eyeball it.

VEGETABLES:

3 carrots

3 stalks celery

1/2 an onion

1/2 can (16 oz) tomatoes

1 c? frozen green beans, cut to bite size

2 t. minced garlic

Of course, you can use any veggies you like. Add mushrooms. Add potatoes. Whatever.

NOW PUT IT ALL TOGETHER:

I add the seasonings, olive oil, and tamari to the veggies, and mix that up well, then dump the lot over the meat in the crockpot. Then put the lid on, set it at LOW, and walk away for 8 hours or so. When you come back, the whole mass will be cooked.

(Note: you have not added any other liquid!)

Once the whole mass is cooked, stir it up, break up the meat into smaller pieces if you like, and NOW, only NOW, do you add extra liquid.

I pour in hot water until the broth tastes like I want it to taste.

GO SLOWLY...DON'T WATER IT DOWN TOO MUCH.

Sometimes I have to add more salt, sometimes I add a bit more beef broth instead of just water.

Whatever makes it taste the way you want.

CHICKEN VARIATION

Skip the tamari,

add a teaspoon? of poultry seasoning instead

3 frozen, skinless, boneless chicken breasts

use a bit more olive oil (1/3 c?) since the chicken has so little fat

cook on high for 1/2 the time or less