This is one of our favorite Fall/Winter soups.
It is easy and cooks up in a crock pot.
This is the time of year I start cooking
in my crock pot a lot more.
Ingredients2 ½ pounds beef stew meat, cut into 3/4-inch pieces
2 (14-ounce) cans ready-to-serve all-natural beef broth
1 (15-ounce) can chickpeas, drained and rinsed
1(15-ounce) can seasoned tomato sauce, or one 14 ½-ounce can diced tomatoes with garlic and onion, undrained
1 cup water
1 teaspoon dried Italian seasoning
1/2 teaspoon black pepper
2 cups frozen mixed vegetables, thawed
1 cup dried ditalini or other small pasta
- Combine beef, broth, chickpeas, tomato sauce, water, slat, Italian seasoning and pepper in a 4 to 6-quart slow cooker; mix well. Cover and cook on HIGH for 5 hours or on low for 8 hours.
- Stir in the mixed vegetables and the pasta. Continue cooking, covered, until the beef and pasta are tender. Stir well before serving. Serve with cheese, if desired.
Makes 6-8 servings
I like to freeze any left overs for another time.
Happy cooking and Enjoy!
If you have any questions please free to ask her
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