Slow Cooker Beef Minestrone Soup Recipes

Steps:

• Combine the first 13 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 6-8 hours or until vegetables are tender. Stir in beans, zucchini and pasta. Cook, covered, on high about 30 minutes longer, until pasta is tender. Discard bay leaves. If desired, top with grated Parmesan cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Steps:

• In a medium skillet, brown ground beef until completely cooked.
• Place your ground beef, diced tomatoes, carrots, potatoes, celery, onion, garlic, Italian seasoning, salt and pepper into your slow cooker.
• Add in beef stock, water, and tomato juice.
• Cover and cook on low heat 6-8 hours or high 3-4 hours.
• After cooking time is up, add in red kidney beans, cannellini beans, zucchini, pasta, and green beans. Cook on high heat for an additional 15 minutes or until pasta is tender.

Steps:

• Add all your ingredients into the slow cooker with the exception of the noodles.
• Cook on low for 4-6 hours or on high for 3-4 hours.
• Add the cooked noodles in just before serving.
• Note: Feel free to mix and match the beans and veggies with what you have available in your fridge and pantry.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to a slow cooker.
• Add pinto beans, minestrone soup, corn, green beans, diced tomatoes, and diced tomatoes and green chiles. Stir and close the lid.
• Cook on Low for 6 to 8 hours or on High for 4 hours.

Steps:

• Combine the first 13 ingredients in a 5- or 6-qt. slow cooker. Cover and cook on low for 6-7 hours or until meat is tender. , Stir in pasta. Cover and cook on high for 30 minutes or until pasta is tender. If desired, top with fresh oregano and shredded Parmesan cheese.