When I was in college, I used to attend a weekly soup supper put on by the Lutheran/Episcopal campus group. It was a chance to get away from campus for a little while, commune with other like minded students, and enjoy a warm bowl of something wonderful. When I read about Souper Sundays, a weekly soup round up hosted by Deb over at Kahakai Kitchen, I got the same feeling that those weekly soup suppers used to bring me. This soup, although admittedly not one of my best, is my attempt to share a bowl of soup with those other lovely cooks. I say it's not my best soup because although it tastes lovely and homey, the alphabet pasta keeps sucking up all of the liquid. I added more stock to the leftovers and the next day it had been absorbed into the pasta again. This makes it more of a pasta dish rather than a soup, but you'll still enjoy it.
Vegetable Beef Soup by Joie de vivre
2-3 lbs. stew meat
2 lbs. potatoes, chopped
1 tsp. salt
3 carrots, chopped
2 celery ribs, chopped
2 15oz. cans "chili ready" chopped tomatoes
1 (1 lb.) can whole-kernel corn, drained
7 oz. package alphabet pasta
1 qt. chicken or beef stock
1. Place beef, potatoes, salt, carrots, celery, tomatoes and stock into the insert of a slow cooker.
2. Cover and cook on LOW for 7 1/2 hours or on high for 3 1/2 hours.
3. Stir in pasta and corn and re-cover. Cook on high for 30 minutes.
4. Adjust the seasonings to taste.