Ingredients

The following ingredients have 8 Servings
  • 1 ½ Pounds Extra Lean Ground Beef
  • 4 Cups Water
  • 4 Medium Carrots (peeled and sliced)
  • 4 Stalks Celery (sliced)
  • 3 Cloves Garlic (minced)
  • 1 Medium Yellow Onion (peeled and diced)
  • 10.75 Ounces Canned Diced Tomatoes with Green Chiles (such as RoTel brand)
  • 6 Ounces Tomato Paste
  • 2 Tablespoons Beef Broth Base
  • 2 Tablespoon Worcestershire Sauce
  • 1 Tablespoon Garlic Powder
  • 2 Teaspoons Dried Oregano
  • 1 Teaspoon Kosher Salt
  • 2 Teaspoons Freshly Ground Black Pepper
  • 8 Ounces Mini Farfalle Pasta

Instruction

  • In a large skillet on the stove-top, cook and crumble the ground beef until no longer pink. Keeping the crumbles on the large size.
  • Drain off excess cooking fat and add the cooked ground beef to a 5 quart or larger slow cooker.
  • Add the remaining ingredients except the pasta to the slow cooker and stir to combine.
  • Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
  • 30 to 40 minutes before the end of the cooking time add the pasta to the slow cooker and stir to make make sure all the pasta is submerged in the liquid.
  • Recover slow cooker and continue to cook for 30 to 40 minutes or until the pasta is cooked.
  • Ladle hot soup into bowls and enjoy!