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.
Beef and Vegetable Soup
The night before:
Brown meat in large nonstick frying pan at medium-high until it is no longer red.
Add celery and onion flakes. Stir to combine
Toss into the center of crock of the crockpot.
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.
Stir to combine and store in fridge overnight.
In the morning:
Return center pot with cover to the outer crock and set on low heat.
When you get home for supper:
Preheat oven to 450 F.
Cut in margarine to dry ingredients with a fork or a pastry cutter.
Add milk to mixture and stir until combined evenly.
Flour surface and roll out dough with a rolling pin.
Using a small glass, cut into biscuits.
Place biscuits on lightly greased cookie sheet and bake for 12 – 14 minutes.