I am the submitter of this recipe, and it IS a soup. However, it can be changed easily to make a stew. Increase the meat to 3 to 3.5 pounds. Cut the liquids in half (meaning 1 can chicken broth, one can beef consomme or stock.) Mix 1/2 cup of flour into the cool stock before adding to the pot, then stir until the mixture comes to a simmer, in order to keep it smooth. Vegetables can be tailored to suit your taste. Root veggies are good, like turnip or yams. You can use less onion if you like (should read 2 SMALL onions,) and omit the green beans and mushrooms if you don't like them. Use more or less pepper, as you prefer. THIS RECIPE IS EASILY TAILORED TO YOUR TASTE. i.e. if you don't like lots of onion, cut it back to one. Use more spice if you like stronger flavors, or more garlic if that's the way you like things. Omit the tomato sauce and/or crushed tomatoes if you don't like your soup somewhat tomatoey - if you do, feel free to add some fresh chopped tomato. Cut the vegetables in chunks instead of mincing, if you like it heartier. If you have a crock pot smaller than the largest size, for which this recipe was created, be sure to cut down on your liquids. Use whatever is needed to fill your particular pot to no more than 3/4 full, then STOP ADDING LIQUID. The crock pot should NEVER be filled to overflowing - that's just plain common sense. Important: Taste for salt before serving and adjust as necessary. That should always be your last step before serving any dish.
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I am the submitter of this recipe, and it IS a soup. However, it can be changed easily to make...