Menu Plan Monday – March 3 + Crock Pot Veggie Soup Recipe

by Marcy on March 3, 2008 · 0 comments

This week I am trying really hard to use up what is in the fridge and pantry. We have lots of odds and ends left from two weekends of birthday parties, and I don’t want to waste it if at all possible. Because I have lots of raw veggies left from my veggie trays, I’m going to make Crock Pot Veggie soup again this week. Hopefully next week I’ll have some new recipes and a more exciting menu plan to share! :)

Monday – Leftover BBQ Beef Sandwiches & Cheesy Potatoes; Frozen Veggies
Tuesday – Grilled Ham & Cheese Sandwiches, Chips or Pretzels & Raw Veggies
Wednesday – Eat Out
Thursday – Crock Pot Veggie Soup (recipe below)
Friday – Frozen or Homemade Pizza & Salad
Saturday – Garlic Chicken, Pasta & Veggie Toss
Sunday – Leftovers/Clean out the freezer night

As for last week, we went out of order, but ate all planned meals except the Chicken Crescents. Oh and leftovers for Sunday dinner. We ate out 3 times total last week which is 2 times more than we should have! Hopefully now that we are done with birthday parties for my daughter, we will get back into our normal routine!

Be sure to check out lots of great menu plans here.

Recipes

Crock Pot Veggie Soup

Cook time: 

Total time: 

Ingredients
  • 1 lb boneless round steak, cut into ½ in. cubes
  • 1 can diced tomatoes
  • 3 c water
  • 1 c chopped onion (I use frozen)
  • 2-3 ribs of celery
  • 1 c chopped carrots
  • 3 beef bouillon cubes
  • ½ tsp basil
  • ½ tsp oregano
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 small bag of frozen veggies (any)
Instructions
  1. Cook all ingredients except frozen veggies in your Crock Pot on high for 6 hrs.
  2. Add frozen veggies and continue to cook on high for 2 more hrs.
  3. Freezes well.

 


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