Slow Cooker Beef and Vegetable Soup
Servings 8 Servings
Slow Cooker Beef and Vegetable Soup is a classic during the winter months! It's easy to make gluten-free too!
Ingredients
- 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.
- Salt and Pepper to Taste
Instructions
- Use a liner for the slow cooker if preferred.
- Add in all of the ingredients in order, but do not add in the pasta.
- Cook on low for 8 hours.
- 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. Add salt and pepper to taste.
- Serve topped over cornbread or with crackers.
Notes
Remember that you do not add in the pasta until the final 30 minutes of cooking time. If they are added earlier they will swell up and soak up all the liquid.
This can be frozen flat in the freezer in a freezer-safe storage bag or container and then reheated to serve. It would need to be defrosted then warmed up in the microwave.
Nutrition
Serving: 1Servings | Calories: 400kcal | Carbohydrates: 50g | Protein: 23g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 50mg | Sodium: 602mg | Fiber: 7g | Sugar: 7g
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