Witches Brew Stew
Witches Brew Stew is a hearty fall soup with Halloween inspired veggie cut-outs, made with ground beef and hot breakfast sausage.
Equipment
- Slow Cooker
Ingredients
- 1 lb ground beef
- 1 lb hot breakfast sausage use original if you don't like spicy
- 3-4 large carrots sliced then cut into pumpkin shapes
- 2 cups small diced gold potatoes
- 3 ribs celery diced
- 1 cup diced leeks (1 large leek)
- 1 teaspoon minced garlic
- 1 tablespoon Italian herb seasoning mixture of oregano, marjoram, savory, thyme, basil, rosemary and sage
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 10.5 oz Campbell's Condensed French Onion Soup
- 10.5 oz Campbell's Condensed Tomato Soup
- 1.5 cups water
- 32 oz beef broth
- 10 mushrooms (cut in half, then skull face cut into it)
Instructions
- In a large skillet on medium high heat, brown the ground beef and sausage together. Crumble and drain off fat. Add to the slow cooker.
- For the carrot pumpkins; first make two straight slits for the stem, then cut 2 triangles from the sides of the stem and remove them. Cut them into slices and add to the slow cooker.
- Add the remaining ingredients EXCEPT for the mushrooms.
- Place the lid on the slow cooker.
- Cook on HIGH for 4 hours or LOW for 8 hours.
- When the cooking time is near done, prepare the mushrooms. Cut them down the middle lengthwise, making them each into two pieces. Use a straw to poke out the eyes and use a knife to make two slits for a nose.
- Add the mushrooms to the slow cooker after the cooking time is done. Let the mushrooms cook for 10 minutes along with the rest of the soup.
Notes
Wait to add the mushrooms until the end of cooking time so they will keep their shape.
Nutrition
Serving: 1servingCalories: 312kcalCarbohydrates: 19gProtein: 20gFat: 17gSaturated Fat: 6gCholesterol: 63mgSodium: 1095mgPotassium: 981mgFiber: 3gSugar: 6gVitamin A: 3419IUVitamin C: 17mgCalcium: 54mgIron: 3mg
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