Ingredients
Equipment
Method
- In a large skillet on the stove top set to 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 to the slow cooker.
- 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 by cutting 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 and also on the stem.
- 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.
Nutrition
Notes
Feel free to customize the ingredients based on preferences or what you have on hand. Adding additional vegetables can enhance flavor and presentation.
