Feb 8, 2012

Mediterranean Beef Soup

This was so G.O.O.D., courtesy of our friends at Cooking Light in the Slow Cooker Cookbook, circa 2004. I wasn't sure about the cinnamon, but it made the dish!

2 medium zucchini (about 1.25 lbs), cut into bite-sized pieces -- I used yellow squash
1 large onion, cut into 6 wedges
1 (2-inch) cinnamon stick
3/4 lb. beef stew meat, cut into 1/2-inch cubes
2 (14.5- ounce) cans diced tomatoes with basil, garlic, and oregano, undrained
1/2 tsp black pepper
3.5 cups hot cooked orzo (about 1.75 cups uncooked rice-shaped pasta)

Place first 6 ingredients in a 3.5 qt. electric slow cooker coated with cooking spray; stir well. Cover with lid, cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 7 to 9 hours. (Mine only had to cook 4-hours on low, after the first hour on high.) Discard cinnamon stick. Serve over orzo. Yield: 7 servings (serving size: 1 cup soup and 1/2 cup pasta)

**I did not serve ours over orzo. We just ate it like stew, and it was still delicious!

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