Directions
1. Start by browning that ground beef in a skillet over medium heat. Once it’s cooked through, transfer it into your slow cooker—juices and all, we don’t believe in waste around these parts.
2. To this add your chopped onion, garlic, both cans of diced tomatoes, tomato sauce, and beef broth. Give it a good stir to mingle those flavors together.
3. Next, toss in those cubed potatoes and sliced carrots, bringing a bit of heartiness to our soup.
4. Sprinkle over the dried basil and oregano, and of course, a good pinch or two of salt and pepper. Every good dish needs a fine balance of seasoning.
5. Cover and let it cook on low for 6-8 hours. If the day’s chores got you running behind, you can set it on high for 3-4 hours instead.
6. Once it’s ready, ladle it out and, if you’re feeling fancy, top each bowl with a sprinkle of cheese and some of that bright parsley.
Variations & Tips
Now, you know as well as I, a recipe’s never set in stone. Feel free to add a cup of corn or green beans for some extra color and texture. If you’re catering to those with a bit of a meatier appetite, toss in an extra half-pound of ground beef. And for those who avoid gluten, serve this soup up with a side of baked potato wedges instead of cornbread. The beauty of this soup is its flexibility. Adjust the ingredients to what you have on hand and to your family’s palate. After all, it’s love and a dash of common sense that makes a meal memorable.
