This hearty and flavorful slow-cooker soup combines tender ground beef, a variety of vegetables, protein-packed beans, and comforting pasta, all simmered together for a filling meal that’s perfect for any season. Whether you’re looking for an easy weeknight dinner or a dish to feed a crowd, this recipe is sure to satisfy.
Ingredients:
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 lb (450g) ground beef (or Italian sausage)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, diced
- 1 green bell pepper, chopped
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (6 oz) tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- 4 cups beef broth (or chicken broth)
- 1 cup uncooked ditalini pasta (or other small pasta)
- Salt and pepper, to taste
- Fresh parsley for garnish
Instructions:
1. Brown the Meat:
- In a skillet over medium heat, brown the ground beef (or sausage) until fully cooked. Drain off any excess fat. Transfer the cooked meat into your slow cooker.
2. Prepare the Vegetables:
- Add the diced onions, minced garlic, sliced carrots, diced celery, and chopped green bell pepper to the slow cooker along with the cooked beef.
3. Add the Beans and Tomatoes:
- Stir in the diced tomatoes, kidney beans, cannellini beans, and tomato paste. Mix everything well to combine.
4. Season the Soup:
- Sprinkle in the dried oregano, basil, red pepper flakes (if using), and a pinch of salt and pepper. Stir again to distribute the seasonings evenly throughout the soup.
5. Add the Broth:
- Pour in the beef broth (or chicken broth), and give the soup a final stir to combine all the ingredients.
6. Cook the Soup:
- Cover the slow cooker with the lid and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and the flavors have melded together.
7. Add the Pasta:
- About 30 minutes before serving, stir in the uncooked ditalini pasta (or other small pasta of your choice). Let it cook in the soup until tender, approximately 20-25 minutes. If the soup becomes too thick as the pasta cooks, feel free to add additional broth or water to reach your desired consistency.
8. Serve and Enjoy:
- Once the pasta is cooked, give the soup a final taste and adjust the seasoning with salt and pepper as needed. Serve the soup hot, garnished with fresh parsley.
Tips:
- Customize the Veggies: Feel free to swap in other vegetables such as zucchini, spinach, or green beans based on what you have on hand.
- Make It Spicy: For a little more heat, add extra red pepper flakes or a diced jalapeño.
- Leftovers: This soup makes great leftovers and freezes well, so consider making a big batch for easy meals later on.
This Slow-Cooker Beef and Vegetable Soup with Pasta is the ultimate comfort food. With its rich, savory broth and hearty mix of ingredients, it’s perfect for chilly evenings or whenever you’re craving something warm and satisfying. Enjoy!