Captain Soup is an easy peasy cold weather dinner that cooks up in the slow cooker and is ready to go the moment you hit the door!
One phase I’m pretty ready for my children to grow out of is wanting to eat within five seconds of arriving at our door. I’ve tried snacks right away, but that weirdly pushes when they want an actual meal back to about 8 0’clock, so I’ve resigned myself to hitting the door and morphing into a contestant on Iron Chef: grabbing bowls, throwing stuff in the microwave and assembling a full meal in what I feel is world record speed. Meanwhile my children are walking around wild-eyed saying things like, “Fine, I can’t wait, I will just eat THIS!” and grabbing anything in sight.
The other day I thought, ha! I’ll beat them at their own game and order a pizza and pick it up on the way home and then dinner will be ready the second we walk in the door. In the one minute we were at the pizza place, both my children circled the counter like sharks and had their heads stuck in the Coke cooler (for laughs?! I don’t know) and I think the cashier sensed he better get that pizza ready on the double or my children were going to finish the closing shift with him, hehe. So I’d still say I won that round. But it can’t be pizza every night, so I love Captain’s Soup — it cooks all day and is ready to go when you are (the hallmark of any great recipe in my opinion). It’s loaded with veggies and specifically calls for frozen ones, so no prepping or chopping from you!
Captain’s Soup How-to
Brown a pound of hamburger (I usually do this the night before or freeze it ahead of time so it’s ready to go) and drain off the grease. Add two cans of “cream of” soup — no rules here, I did a cream of chicken and a cream of potato because that’s what I happened to have. Add in a frozen bag of veggies — I went with the California mix. Again, no rules here, I think this is a great recipe to finish off partial bags of veggies that you’d like to finish off.
Add in a half bag of potatoes o’brien (I used the half bag I had left from this recipe here) and a 54 oz. container of V8 and pop the lid on the slow cooker.
Cook it on low for 8 hours and give it a stir before you serve it.
An easy peasy soup that’s a crowd pleaser! This is also a great option if you’re looking to rein it in a bit after the holidays. Like if your winter coat only technically fits at this point and you’d like it to fit as more than just a technicality (umm, both hands up in the air over here :). In any case, enjoy!
- One pound of ground beef, browned and drained
- 2 cans "cream of" soup
- 1/2 bag potatoes O'Brien
- 1 large bag of frozen mixed veggies (I used the California medley)
- 1 54 oz. container of V8
- Add everything in the slow cooker and cook on low for 8 hours