Autumn Soup

Every time I make this I change the name of it, plus I change the ingredients. The recipe that follows is the original recipe and is wonderful. Feel free to do whatever you like. Today I doubled the recipe and used a quart of my home canned tomatoes with garlic and basil and 3 of my homemade tomato paste cubes and some dried tomato powder, instead of the tomato sauce. I also added a tub of Knorr Beef Stock.

Makes 5-6 servings
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1 pound lean ground beef
1/4 teaspoon oregano
1/4 teaspoon seasoned salt
3 cups hot water
1 tablespoon soy sauce
1 cup sliced carrots
1/4 cup fresh grated Parmesan cheese
1/4 teaspoon pepper
1/4 teaspoon basil
1 envelope of onion soup
8 ounce can tomato sauce
1 cup sliced celery
1 cup macaroni, cooked and drained

Crumble beef into slow cooker. I brown mine first. Add pepper, oregano, basil, salt and dry onion soup mix. Stir in water, tomato sauce and soy sauce. Then add celery and carrots. Cover and cook on low for 6 to 8 hours. Turn control to high and add cooked macaroni and cheese. Cover and cook on high for 10-15 minutes.