Description
A hearty, flavorful soup with ground beef, beans, vegetables, and pasta simmered in a savory broth.
Ingredients
Scale
- 1 pound ground beef
- 1 small onion, finely diced
- 2 carrots, finely diced
- 2 stalks celery, finely diced
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can dark red kidney beans, drained and rinsed
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (26-ounce) container beef stock or 3 cups beef broth
- 1 (25-ounce) jar spaghetti sauce
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 1 teaspoon ground black pepper
- 1/2 tablespoon salt
- 1 cup ditalini pasta (or your favorite small pasta shape)
Instructions
- Brown the ground beef in a skillet, then transfer to the slow cooker.
- Add the onion, carrots, celery, tomatoes, beans, beef stock, spaghetti sauce, oregano, parsley, black pepper, and salt. Stir to combine.
- Cover and cook on low for 6-8 hours or high for 4-5 hours.
- Add the pasta during the last 30 minutes of cooking, stir, and cook until the pasta is al dente.
- Serve hot with breadsticks or crusty bread.
Notes
- Prep Time: 30 minutes
- Cook Time: 6-8 hours (low) or 4-5 hours (high)
- Total Time: 6-8 hours (low) or 4-5 hours (high)
- Servings: 8