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Created by:
Kristy Still
Slow Cooker Beef & Veggie Soup
Servings
6
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Ingredients
1x
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1
Lb
Ground Beef
Cooked and Drained
1 14.5
oz
Can of Beef Broth
4
Cups
Water
1 15
oz
Can of Tomato Sauce
1
Cup
Frozen Corn
4
Potatoes
Cubed
1/2
Lb
Baby Carrots
Sliced if preferred
2
Stalks of Celery
Diced
1
Diced Tomato or 1 Can of Diced Tomatoes
1/2
White Onion
Sliced
1/2
Cup
White Cooking Wine
1
Tbsp
Parsley
1
Cup
Pasta or Gluten Free Pasta
This can be any type such as elbow macaroni or penne. Be sure to reserve until the last 1/2 hour of cooking time.
Instructions
Begin by spraying the slow cooker with nonstick cooking spray.
Add in all of the ingredients in order, but do not add in the pasta.
Let this cook on low for 8-10 hours or until the veggies are soft.
Add in the pasta in the last 30 minutes of cook time. Be sure to remove or set to warm after 30 minutes so that the pasta does not overcook.
Serve topped over cornbread or with crackers.
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