I knew I was going to have to tweak the recipe a bit, but I tweaked it substantially when I replaced Worcestershire sauce for teriyaki sauce when I realized I didn’t have a gluten free version. I wondered how the family would like the recipe, but it was a huge hit!
If you’re looking for comfort food that also freezes great for a quick meal on a busy night, you’ll want to try this recipe! (Adapted from a Hamburger Soup recipe on Pass the Sushi.)
1 lb. ground beef
2 celery sticks
1-14 oz. can diced tomatoes
4 cups of beef broth (I used homemade beef stock)
2 TBSP teriyaki sauce (gluten free)
1 tsp. garlic salt
1/4 tsp. black pepper
salt to taste
1.5 cups dry gluten free noodles
-In a skillet over medium heat, brown the ground beef with the onion and drain.
-Combine the next 8 ingredients with the beef and onions in a slow cooker and cook on low for 5 to 6 hours.
-Boil the noodles in a separate pan on the stove and add to the soup just before serving.
Note–If you’re freezing the meal, don’t add the noodles until the day you reheat it to serve; otherwise they will become gummy.
I doubled this recipe, and it filled my slow cooker almost right to the top.
Serves 4 to 6.
I shared this post at Tempt My Tummy Tuesday, Delicious Dish Tuesday, The Gathering Spot #43, Slightly Indulgent Tuesday, Tuesday’s Table, Waste Not, Want Not Wednesday, Gluten Free Wednesday, Tasty Traditions, Thank Your Body Thursday, Frugal Food Thursday, Natural Living Link Up, Cooking Thursday, Tots and Me in the Kitchen, and Show and Tell Saturday.