Rachel Ray has a bunch of recipes she calls “stoup” – meaning they’re thinner than stew but thicker than soup – therefore they’re somewhere in the middle between stew and soup.
This 4 hour body recipe meets the criteria for stoup.
If you like those hearty meat lovers soups – but don’t like the BPA crap and such, then you’ll probably like this recipe.
- 1 lb ground turkey
- .5-1 lb lean ground beef
- 1 small onion diced
- jar of tomato sauce or homemade version of sauce
- 2 cups of mixed frozen vegetables
- 1 cup of frozen mushrooms
- 2-3 cups of chicken stock/broth
- Ranch dressing packet (optional)
- salt and pepper to taste
In a large skillet over medium heat, brown ground turkey and ground beef until no longer pink.
In a slow cooker add turkey, ground beef, diced onion, tomato sauce (I used Newman’s Own Sockarooni), mixed vegetables, mushrooms, stock/broth and ranch dressing packet (if using). Cook on Low for 6-8 hours or on High for 4-5 hours.
This came out very good – and will be a new staple as a lunch soup or dinner meal. It is high in protein, has lots of vegetables, and loaded with tomato – perfect combinations!
I would love to hear your feedback on this recipe! Plus, keep looking out for my slow cooker recipe book I’m finishing up – If you haven’t done so already, please sign up for my mailing list so you can get an advanced release!