Slow Cooker Beef and Beans Pasta Soup
- Number of Servings: 8
Ingredients
1 ILB 80/20 Ground Beef 1 cup Chopped onion1 tsp Minced Garlic in water 170 gram(s) Sliced Carrots 4 - 4" long strips sliced celery8 oz can Hunts tomato sauce 411 gram(s) or 1 can Hunts Fire Roasted Diced Tomatoes 12 oz V-8 Original Vegetable juice 4 cups Sam's Choice Bone Beef Broth 1 tsp Dried Basil 1 tsp Oregano, ground .5 tsp Thyme, ground 2 Tablespoons Lea & Perrins Worcestershire sauce 2 Tablespoons Granulated sugar .5 tsp red pepper flakes .5 tsp Fresh Ground Black Pepper .5 tsp Salt 112 gram(s) or 1/2 cup Great Value Whole Wheat Elbows cooked according to package directions16 oz Bushes Kidney beans drained and rinsed 15 oz Bushes Cannelloni beans beans drained and rinsed
Over medium high heat, brown the beef, onions, garlic, sliced carrots and chopped celery until meat is browned. Transfer to a slow cooker. Pour in tomato sauce, diced tomatoes, V-8 juice, and beef broth and stir to mix. Add in basil, oregano, thyme, Worcestershire sauce, and sugar. Salt and pepper to taste. Add drained and rinsed beans. Cook on low for 8 hours. Add cooked pasta at the end.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user ALICEEBROYLES.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user ALICEEBROYLES.
Nutritional Info Amount Per Serving
- Calories: 367.9
- Total Fat: 11.4 g
- Cholesterol: 40.0 mg
- Sodium: 1,239.0 mg
- Total Carbs: 43.8 g
- Dietary Fiber: 10.0 g
- Protein: 23.7 g
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