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Slow Cooker Beef and Vegetable Soup

Slow Cooker Beef and Vegetable Soup

Slow Cooker Beef and Vegetable Soup is a classic during the winter months! It's easy to make gluten-free too!

Author: Mommy Hates Cooking

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 8 hours

Total Time: 8 hours 20 minutes

Servings: 8 serving

Calories: 324 kcal per serving

Ingredients

  • 1 Lb - Ground Beef
  • 1 - Beef Broth
  • 4 Cups - Water
  • 1 - Tomato Sauce
  • 1 Cup - Frozen Corn
  • 4 - Potatoes
  • ½ Lbs - Baby Carrots
  • 2 Stalks - Celery
  • 1 - Diced Tomato Diced Tomatoes
  • ½ - White Onion
  • ½ Cups - White Cooking Wine
  • 1 Tbsp - Parsley
  • 1 Cup - Pasta or Gluten Free Pasta
  • Be sure to reserve until the last 1/2 hour of cooking time.
  • Salt and pepper

Instructions

  1. Use a liner for the slow cooker if preferred.
  2. Add in all of the ingredients in order, but do not add in the pasta.
  3. Cook on low for 8 hours.
  4. Add in the pasta in the last 30 minutes of cook time. Be sure to remove or set to warm after 30 minutes so that the pasta does not overcook. Add salt and pepper to taste.
  5. Serve topped over cornbread or with crackers.

Nutrition

Energy: 324 kcal | Total Fat: 15 g | Saturated: 5 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 43 mg | Total Carbs: 34 g | Fiber: 3 g | Sugars: 5 g | Proteins: 14 g | Sodium: 768 mg | Polyunsaturated: 1 g | Monounsaturated: 6 g

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