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Beef and Vegetable Soup with Biscuits

Beef and Vegetable Soup with Biscuits
PREP TIME
20 min
YIELDS
4 servings

This recipe is part of a specially designed weekly meal plan. For a grocery list and other great recipes you can make in this meal plan, please click to the episode title above.

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Ingredients

Beef and Vegetable Soup

2
lb(s) (900g) 90% lean ground beef
2
celery sticks, chopped
3
Tbsp onion flakes
2 14
oz (398 ml) cans crushed tomatoes
2
to 3 cups frozen mixed vegetables
1 10
oz (284 ml) can tomato soup
2
soup cans filled with water
¼
tsp fresh ground pepper
2
tsp Mrs. Dash Italian Seasoning
Extra green beans and 1 carrot (optional)

Biscuits

2
cup whole wheat flour (or 1 ½ cups whole what flour and ½ cup bran)
4
tsp baking powder
¾
tsp salt
½
cup butter or margarine
1
cup milk
Flour
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Directions

Step 1

The night before:

Step 2

Brown meat in large nonstick frying pan at medium-high until it is no longer red.

Step 3

Add celery and onion flakes. Stir to combine

Step 4

Toss into the center of crock of the crockpot.

Step 5

Add the following in this order: tomatoes, mixed veggies, tomato soup, water, pepper and seasoning. Add some extra beans and a thinly sliced carrot if desired.

Step 6

Stir to combine and store in fridge overnight.

Step 7

In the morning:

Step 8

Return center pot with cover to the outer crock and set on low heat.

Step 9

When you get home for supper:

Step 10

Preheat oven to 450 F.

Step 11

Cut in margarine to dry ingredients with a fork or a pastry cutter.

Step 12

Add milk to mixture and stir until combined evenly.

Step 13

Flour surface and roll out dough with a rolling pin.

Step 14

Using a small glass, cut into biscuits.

Step 15

Place biscuits on lightly greased cookie sheet and bake for 12 – 14 minutes.

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