Cook sausage, beef, shallots, and 1 packet of onion soup mix in a skillet over medium heat for 5–8 minutes until browned.

Slice mushrooms in half. Poke “eye sockets” with a chopstick for shrunken heads.

Cut carrots into pumpkin shapes (carve ridges, then slice rounds).

Remove meat to the slow cooker. In the same pan, sear mushrooms, carrots, celery, and potatoes for 3–5 minutes.

Transfer veggies to slow cooker. Add second soup mix packet, broth, tomatoes, and vinegar. Stir.

Cover and cook on high 2–3 hours or low 4–6 hours until vegetables are fork-tender.

Ladle into bowls and enjoy your bubbling Halloween Witches Brew!

Use sauté function in crockpot to brown meat and save dishes.

Swap beef broth for veggie broth and omit meat for a vegetarian version.

Add spice with jalapeños, red pepper flakes, or hot peppers.

Stir in cooked beans, quinoa, or rice for extra bulk.

Make it creamy with heavy cream or coconut milk at the end.

Garnish with sour cream “eyeballs” and olive slices for extra spooky fun.