Directions
1Brown of the mince
2Add all dry ingredients to sc
3Pour enough broth to cover
4Cook On high for 4 hours or till meat tender
Submitted by Sarah Seddon
1 Review
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Colleen Snibson
April 9, 2017
Wow, what a yum soup. Instead of mince, I used diced oyster blade steak, and it was like having a Campbell’s Chunky Soup. So full of flavor but with less salt. I am very glad to have another soup recipe. I was getting sick of having the same old pumpkin or chicken soup.
Thanks, Sarah Seddon, for sharing your recipe.