Slow Cooker Beef and Beans Pasta Soup

1 ILB 80/20 Ground Beef
1 cup Chopped onion
1 tsp Minced Garlic in water
170 gram(s) Sliced Carrots
4 - 4" long strips sliced celery
8 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 directions
16 oz Bushes Kidney beans drained and rinsed
15 oz Bushes Cannelloni beans beans drained and rinsed

This recipe is a bit high in sodium try to cut back for the rest of the day

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.