Ingredients

The following ingredients have 10 Servings
  • 1 pound extra lean ground beef, browned and drained
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1/2 cup chopped celery
  • 1 can (14 to 15 ounces) diced tomatoes with juice
  • 1 can (14 to 15 ounces) kidney beans, rinsed and drained
  • 1 can (14 to 15 ounces) white beans, rinsed and drained
  • 4 cups beef broth
  • 1 ar (24 to 26 ounces) tomato-basil marinara or pasta sauce
  • 1-1/2 teaspoons oregano
  • 3/4 teaspoon hot pepper sauce, such as Tabasco
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1-1/4 cups dry pasta (I used fusilli, but shells or ditalini would work well, cooked separately according to the package directions.)
  • 1/4 cup chopped fresh parsley (optional, for serving)
  • Grated Parmesan (optional, for serving)

Instruction

  • Ideal slow cooker size: 6- to 7-Quart.
  • Stir together the cooked and drained ground beef, onion, carrots, celery, tomatoes, beans, broth, pasta sauce, oregano, hot pepper sauce, salt and pepper in your slow cooker.
  • Cover and cook on LOW for 5 to 7 hours, or until the vegetables are as tender as you like them.
  • When ready to serve, stir the cooked pasta into the soup. Taste the soup and adjust the salt and herbs to suit your tastes.
  • Serve with grated parmesan and a sprinkling of fresh parsley, if desired.